Bold kombucha-style drinks featuring natural fermentation, diverse teas, fruits, and herbs for refreshing zing.
# What you'll need:
→ Basic Kombucha-Style Base
01 - 8 cups filtered water
02 - 8 black or green tea bags, or 2 tablespoons loose-leaf tea
03 - 1 cup granulated sugar
04 - 1 kombucha SCOBY or 7 fluid ounces unflavored store-bought kombucha
→ Flavoring Options
05 - 3.5 ounces fresh berries such as raspberries, blueberries, or strawberries
06 - 1 lemon or lime, thinly sliced
07 - 1 inch fresh ginger, sliced
08 - 1 sprig fresh mint or basil
09 - 2 tablespoons fruit juice, such as pomegranate, cherry, or apple
10 - 1 tablespoon dried hibiscus petals
11 - 1 cinnamon stick or 3 to 4 whole cloves
# Method:
01 - Bring 8 cups filtered water to a boil in a large saucepan. Add tea bags or loose-leaf tea, remove from heat, and steep for 10 minutes. Remove tea bags or strain out leaves.
02 - While the tea is still hot, stir in 1 cup granulated sugar until fully dissolved. Allow tea to cool to room temperature to preserve culture activity.
03 - Transfer cooled sweet tea into a cleaned glass jar. Introduce the kombucha SCOBY and 7 fluid ounces starter liquid or store-bought kombucha.
04 - Cover the jar with a cloth or paper towel secured by a rubber band. Store at ambient room temperature, away from sunlight, for 5 to 7 days.
05 - After 5 days, taste a small sample daily. When tangy and slightly effervescent, proceed to the next step.
06 - Take out the SCOBY and reserve 7 fluid ounces kombucha for future batches. Add selected fruits, herbs, or spices to the kombucha.
07 - Decant the kombucha into clean, airtight bottles, leaving 1 inch headspace. Seal thoroughly and ferment at room temperature for an additional 1 to 3 days for increased carbonation.
08 - Once preferred fizz is achieved, refrigerate bottles. Strain solids before serving chilled.
