# Components:
→ Basic Kombucha-Style Base
01 - 2 quarts 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 3/4 cup unflavored store-bought kombucha
→ Flavoring Options
05 - 2/3 cup fresh berries such as raspberries, blueberries or strawberries
06 - 1 lemon or lime, thinly sliced
07 - 1 piece fresh ginger, sliced (about 1 inch)
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 3–4 whole cloves
# Directions:
01 - Bring 2 quarts filtered water to a boil. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain out loose leaves.
02 - While tea is hot, stir in granulated sugar until fully dissolved. Allow the sweetened tea to cool to room temperature before proceeding.
03 - Transfer cooled sweet tea to a sanitized glass jar. Add kombucha SCOBY and starter liquid or store-bought kombucha. Cover jar with a clean cloth or paper towel secured by a rubber band.
04 - Place jar at room temperature, away from direct sunlight, and allow to ferment for 5–7 days.
05 - Starting on day 5, taste the brew daily until the flavor is tangy and slightly effervescent, without excessive sourness.
06 - Remove SCOBY and 3/4 cup of kombucha to reserve as starter for future batches. Add your selected fruit, juices, herbs, or spices to the batch.
07 - Pour flavored kombucha into clean bottles using a funnel, leaving 1 inch headspace. Seal bottles tightly and ferment at room temperature for 1–3 days to develop carbonation.
08 - Once carbonation reaches the desired level, refrigerate bottles. Strain out any solid flavorings before serving.
