# Components:
→ 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 for starter
→ Flavoring Options
05 - 1/2 cup fresh berries such as raspberries, blueberries, or strawberries
06 - 1 lemon or lime, thinly sliced
07 - 1 small knob 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 3–4 whole cloves
# Method:
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 tea leaves.
02 - While tea is hot, stir in 1 cup granulated sugar until fully dissolved. Allow the sweetened tea to cool completely to room temperature.
03 - Transfer the cooled sweet tea into a large clean glass jar. Add the kombucha SCOBY and starter liquid or unflavored store-bought kombucha.
04 - Cover the jar with a clean cloth or paper towel secured with a rubber band. Place the jar at room temperature away from direct sunlight for 5 to 7 days.
05 - Beginning on day 5, taste daily until the beverage is tangy and gently fizzy but not overly sour.
06 - Remove the SCOBY and 3/4 cup kombucha to reserve as starter for future batches. Add chosen fruits, herbs, or spices to the remaining kombucha.
07 - Pour flavored kombucha into clean glass bottles, leaving 1 inch headspace. Seal bottles tightly and ferment at room temperature for 1 to 3 days to increase carbonation.
08 - Refrigerate bottles once desired level of carbonation is achieved. Strain out solid flavorings before serving.
