Fermented Drinks Kombucha-Style Mocktails (Printable)

Brew kombucha-inspired fizzy drinks with tea, fruit, and aromatics for lively mocktail sips.

# What You Need:

→ 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 as starter liquid

→ Flavoring Options (select 1–2 per batch)

05 - 3.5 ounces fresh berries (such as raspberries, blueberries, 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, apple)
10 - 1 tablespoon dried hibiscus petals
11 - 1 cinnamon stick or 3–4 whole cloves

# How To Cook:

01 - Bring 2 quarts filtered water to a boil in a large saucepan. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove the tea bags or strain out tea leaves.
02 - While the tea is still hot, stir in 1 cup granulated sugar until fully dissolved. Allow the sweetened tea to cool completely to room temperature. This step is critical for proper fermentation.
03 - Pour the cooled sweet tea into a clean, large glass jar. Add the kombucha SCOBY and the starter liquid (or store-bought kombucha).
04 - Cover the jar with a clean cloth or paper towel secured with a rubber band. Store in a room-temperature, shaded space for 5–7 days.
05 - Begin tasting the kombucha after 5 days. Continue daily until the beverage is pleasantly tangy and gently effervescent, but not overly sour.
06 - Lift out the SCOBY and reserve 3/4 cup kombucha to use as a starter for your next batch. Add selected flavoring ingredients directly to the fermentation jar.
07 - Transfer flavored kombucha into clean glass bottles, using a funnel and leaving 1 inch headspace. Seal bottles tightly. Ferment at room temperature for 1–3 additional days to build carbonation.
08 - Once carbonation has reached the desired level, refrigerate bottles to stop fermentation. Strain out any solids before serving. Enjoy chilled, optionally over ice with sparkling water and garnish as desired.

# Expert Tips:

01 -
  • Clean ingredients for a wellness-forward sip
  • No alcohol for a guilt-free refreshment
  • Naturally fizzy with just the right amount of tartness
  • Customizable with favorite fruits and herbs
  • Budget friendly and much cheaper than store-bought kombucha
02 -
  • Naturally low in sugar after fermentation
  • Contains beneficial probiotics for gut health
  • Vegan and gluten-free when made with certified teas
  • Freezes beautifully for use in future mocktail recipes
03 -
  • Always use glass jars and bottles to prevent any reaction with fermentation acids
  • I learned the hard way that metal lids or strainers can make drinks taste metallic—stick with BPA-free plastic or glass accessories
  • Let the mocktails ferment in a quiet spot out of direct sun and check regularly for fizz and flavor development
  • Experiment with combinations and do not be afraid to adjust sweetness at each stage testing flavor daily for your perfect blend

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