Fermented Kombucha-Style Mocktails

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 started crafting kombucha-style mocktails as a fun way to experiment with fermentation at home, and friends were amazed by the lively fizz and tangy taste at gatherings.

Ingredients

• Filtered water: 2 liters for the base
• Black or green tea bags: 8 bags (or 2 tablespoons loose-leaf tea)
• Granulated sugar: 200 g (1 cup)
• Kombucha SCOBY or starter liquid: 1 SCOBY or 200 ml unflavored store-bought kombucha
• Fresh berries: 100 g (raspberries, blueberries, strawberries) as optional flavoring
• Lemon or lime: 1, 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 cloves: 1 stick or 3–4 whole cloves

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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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 store:

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 it is tangy and slightly fizzy (but not overly sour), it is 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 ferment:

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.

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My family loves experimenting with flavor combinations and sharing fizzy drinks at summer picnics, adding lots of laughter and creative flair.

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 if adding flavorings; check all labels.

Nutritional Information (per serving)

Calories: 45, Total Fat: 0 g, Carbohydrates: 11 g, Protein: 0 g

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Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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Enjoy your vibrant, homemade kombucha-style mocktails effortlessly, and let each pour bring a delightful, fizzy twist to your day.

Recipe FAQs

→ Can I use herbal tea for the base?

Black or green tea is recommended for fermentation. Herbal teas can be added for flavor, but won't support fermentation alone.

→ How do I know when it's ready to flavor?

Taste daily after 5 days; when tangy and gently fizzy without sourness, it's ready for flavoring and bottling.

→ What fruits or herbs work best?

Fresh berries, citrus slices, ginger, mint, basil, hibiscus, cinnamon, and cloves create delicious infusions. Mix and match as desired.

→ Can I store the finished drink in plastic bottles?

Use glass or BPA-free plastic bottles with tight lids to avoid any reaction or off-flavors during storage.

→ How can I enhance the mocktail presentation?

Serve chilled over ice with fresh herbs or citrus for garnish, and add a splash of sparkling water if desired.