# What You'll Need:
→ 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 as starter
→ Flavoring Options (choose 1–2 per batch)
05 - 3.5 ounces 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 of 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 the tea is still hot, stir in the granulated sugar until fully dissolved. Allow the sweetened tea to cool completely to room temperature to protect fermentation cultures.
03 - Pour the cooled sweet tea into a large, sterilized glass jar. Add the SCOBY and starter liquid or store-bought kombucha.
04 - Cover the jar securely with a cloth or paper towel fastened with a rubber band. Place in a warm, shaded spot for 5–7 days.
05 - After 5 days, begin tasting the kombucha daily. Once it is tangy and gently effervescent but not overly sour, proceed to the next stage.
06 - Remove the SCOBY and reserve 3/4 cup of kombucha for subsequent batches. Add your selection of fruits, herbs, or spices to the remaining kombucha.
07 - Using a funnel, pour the kombucha into clean bottles, leaving 1 inch of headspace. Secure tightly and ferment at room temperature for an additional 1–3 days to increase carbonation.
08 - Once desired fizz is achieved, refrigerate bottles. Strain out any solid flavorings before serving chilled.
