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 homemade kombucha-inspired mocktails during a summer picnic with friends. The gentle fizz and fruity flavors were a hit at the table, and it inspired me to start experimenting at home with fresh herbs and seasonal fruits.
Ingredients
- Filtered water: 2 liters
- Black or green tea bags (or loose-leaf tea): 8 tea bags or 2 tablespoons loose-leaf
- Granulated sugar: 200 g (1 cup)
- Kombucha SCOBY or starter liquid: 1 SCOBY or 200 ml unflavored store-bought kombucha
- Fresh berries: 100 g (e.g. raspberries, blueberries, strawberries)
- Lemon or lime: Thinly sliced
- Fresh ginger: 1 small knob, sliced
- Fresh mint or basil: 1 sprig
- Fruit juice: 2 tablespoons (e.g. pomegranate, cherry, apple)
- Dried hibiscus petals: 1 tablespoon
- Cinnamon stick or whole cloves: 1 cinnamon 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 (important: 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 and ferment:
- 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 and serve:
- After desired carbonation is reached, refrigerate bottles. Strain out solid flavorings before serving.
Save My family enjoys these kombucha-style drinks on lazy weekends. Kids love picking their own fruit mix-ins, and it has become a fun kitchen project for all ages.
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. Possible cross-contamination with nuts or other allergens; check all labels carefully.
Nutritional Information (per serving)
Calories: 45, Total Fat: 0 g, Carbohydrates: 11 g, Protein: 0 g
Save Enjoy your homemade fermented mocktails as a lively, gut-friendly beverage any time of day. Share with friends or family for a bright, healthy refreshment.
Recipe FAQ
- → How long should I ferment the base?
Allow the tea and starter to ferment for 5–7 days until it tastes tangy and lightly fizzy. Ferment longer for a sharper flavor.
- → What flavor combinations work best?
Try berries with mint, ginger with lime, or apple with cinnamon for bright, unique tastes. Mix and match to suit your preferences.
- → Can I use different types of tea?
Black and green teas are ideal for fermentation. For delicate flavors, stick with high-quality, unflavored varieties.
- → How do I achieve extra carbonation?
After bottling with fruit or spices, let the sealed bottles sit at room temperature for 1–3 more days to build fizz before chilling.
- → Are these drinks suitable for special diets?
They're vegan and gluten-free when using certified-safe tea and flavorings. Always check ingredient labels for allergens.
- → How should I serve the finished drinks?
Pour chilled drinks over ice, garnish with a sprig of fresh herbs or citrus. Add sparkling water to enhance the mocktail feel.