# 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 a fermentation starter
→ Flavoring Options
05 - 1 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 to 4 whole cloves
# Method Steps:
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 leaves.
02 - Stir in granulated sugar while the tea remains hot until fully dissolved. Allow sweetened tea to cool completely to room temperature.
03 - Transfer cooled sweet tea into a sanitized, large glass jar. Introduce kombucha SCOBY and starter liquid or plain kombucha.
04 - Secure a clean cloth or paper towel on the jar with a rubber band. Keep at room temperature, shielded from direct sunlight, for 5 to 7 days.
05 - Taste daily after 5 days. When the drink achieves a tangy, gently fizzy character without excessive sourness, proceed.
06 - Remove the SCOBY and reserve 3/4 cup kombucha for future batches. Add chosen fruits, herbs, or spices to the fermented kombucha.
07 - Dispense flavored kombucha into clean bottles using a funnel, preserving 1 inch headspace. Tighten lids. Ferment at room temperature for 1 to 3 days for enhanced carbonation.
08 - Once optimal carbonation is achieved, refrigerate bottles. Strain solid flavorings before serving chilled.
