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.
I first tried making kombucha-style fermented mocktails at home when I wanted something more interesting than traditional soda. The simple fermentation process yields layers of tangy flavor and bubbles that have become a family favorite at gatherings.
Ingredients
- Filtered water: 2 liters
- Black or green tea bags: 8 (or 2 tablespoons loose-leaf tea)
- Granulated sugar: 200 g (1 cup)
- Kombucha SCOBY or starter liquid: 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 whole 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 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 with a clean cloth or paper towel secured with a rubber band and store at room temperature away from sunlight for 5, 7 days.
- Check and taste:
- After 5 days taste daily. When tangy and slightly fizzy (not too sour) it is ready for next step.
- Flavor and bottle:
- Remove SCOBY and 200 ml kombucha to use as next starter. Add chosen fruits herbs or spices to kombucha.
- Bottle:
- Pour into clean bottles with 2, 3 cm headspace. Seal tightly and ferment at room temperature for 1, 3 days for extra carbonation.
- Refrigerate:
- When desired carbonation is reached refrigerate bottles. Strain solid flavorings before serving.
Save On warm weekends we love to experiment with different fruit and herbal combinations. It is fun for kids to watch the fizz develop and pick their favorite flavors for the next round.
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 (use gluten-free certified tea as needed). Possible cross-contamination with nuts or allergens if adding flavorings, always check labels.
Nutritional Information
Per serving: Calories 45, Total Fat 0 g, Carbohydrates 11 g, Protein 0 g.
Save Serve chilled over ice with fresh herbs or a slice of citrus for a perfect mocktail. Sip and enjoy the delicious buzz and burst of flavors.
Recipe FAQ
- → Can I use green tea instead of black tea?
Yes, both green and black tea work well. Choose based on your taste preference for a milder or richer flavor.
- → How do I know when fermentation is complete?
Taste daily after 5 days. When the drink is tangy and gently fizzy, it's ready for bottling and flavoring.
- → Can I add different fruits and herbs together?
Absolutely! Try combinations like berry-mint or ginger-lime for unique flavors. Be creative with your batches.
- → Is it safe to use metal containers?
Always use glass or BPA-free plastic. Metal can react with fermentation and affect taste or safety.
- → How do I make the drink less tangy?
Reduce fermentation time for a sweeter result. Longer fermenting yields a more sour and fizzy outcome.