Save A refreshing collection of naturally fermented beverages inspired by kombucha, perfect for enjoying as healthy, alcohol-free mocktails with complex flavors and gentle fizz.
Fermented drinks have become a favorite in my kitchen. After experimenting with kombucha, I discovered how mixing different seasonal fruits and herbs lets me create delicious mocktails without alcohol—every batch is a new adventure.
Ingredients
- Filtered water: 2 liters
- Black or green tea bags (or loose-leaf): 8 bags or 2 tablespoons
- Granulated sugar: 200 g (1 cup)
- Kombucha SCOBY or starter kombucha: 1 SCOBY or 200 ml unflavored kombucha
- Fresh berries: 100 g (raspberries, blueberries, strawberries)
- Lemon or lime: 1, thinly sliced
- Fresh ginger: 1 small knob, sliced
- Fresh mint or basil: 1 sprig
- Fruit juice: 2 tablespoons (pomegranate, cherry, apple)
- Dried hibiscus petals: 1 tablespoon
- Cinnamon stick or whole cloves: 1 stick or 3–4 cloves
Instructions
- Brew the tea:
- Boil 2 liters of filtered water. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain out leaves.
- Add sugar:
- While the tea is hot, stir in the sugar until fully dissolved. Let the sweetened tea cool to room temperature (hot liquid can kill the SCOBY).
- Combine and ferment:
- Pour the cooled sweet tea into a large, clean glass jar. Add the SCOBY and starter liquid (or store-bought kombucha).
- Cover the jar:
- Cover the jar with a clean cloth or paper towel secured with a rubber band. Store at room temperature, away from direct sunlight, for 5–7 days.
- Check and taste:
- After 5 days, taste your brew daily. When its tangy and slightly fizzy (but not overly sour), its ready for the next step.
- Flavor and bottle:
- Remove the SCOBY and 200 ml of kombucha to use as starter for your next batch. Add your chosen fruits, herbs, or spices to the kombucha.
- Bottle and carbonate:
- Pour into clean bottles, leaving about 2–3 cm headspace. Seal tightly. Ferment at room temperature for 1–3 more days for extra carbonation.
- Refrigerate:
- After desired carbonation is reached, refrigerate bottles. Strain out solid flavorings before serving.
Save This recipe has become a weekend ritual with my family. We love sharing the anticipation—each day someone checks how fizzy our drinks are, and the flavor experiments have turned into a game everyone enjoys.
Required Tools
Large glass jar (2–3 liters), fine mesh strainer, funnel, clean glass bottles with tight lids, measuring cups and spoons
Allergen Information
Contains caffeine (from tea). May contain traces of gluten if using flavored teas; choose certified gluten-free tea if needed. Possible cross-contamination with nuts or other allergens if adding flavorings. Always check ingredient labels for safety.
Nutritional Information
Each serving has about 45 calories, 0 g fat, 11 g carbohydrates, and 0 g protein.
Save Kombucha-style home-brew mocktails are a fun, healthful way to enjoy a fizzy drink at home. Customize every batch to suit your taste and celebrate each successful experiment.
Kitchen Help
- → Can I use green or black tea for fermentation?
Yes, both green and black tea work well. Choose based on your flavor preference; both support fermentation effectively.
- → How do I know when the fermentation is complete?
Taste after 5 days—your drink should be tangy and lightly fizzy. Stop fermenting before it becomes overly sour.
- → What can I use to flavor the drink?
Fresh fruits, herbs (mint, basil), spices (ginger, cinnamon), and fruit juices bring unique tastes to each batch.
- → Is it necessary to use a SCOBY?
You can use unflavored store-bought kombucha as a starter if a SCOBY is unavailable for effective fermentation.
- → What containers are best for fermenting?
Always use glass or BPA-free plastic containers to prevent any reaction during fermentation and preserve drink quality.
- → How should I serve these fermented drinks?
Serve chilled, possibly over ice, and garnish with fresh herbs or citrus for a mocktail experience. Add sparkling water if desired.