# Ingredient List:
→ Basic Kombucha-Style Base
01 - 8 cups 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
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
# Steps:
01 - Bring 8 cups of filtered water to a boil in a kettle or saucepan. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain out leaves.
02 - While tea is still hot, stir in 1 cup granulated sugar until fully dissolved. Allow sweetened tea to cool to room temperature. Ensure the liquid is not warm before proceeding.
03 - Transfer cooled tea into a large, sanitized glass jar. Add the kombucha SCOBY and starter liquid or unflavored store-bought kombucha.
04 - Cover jar with a clean cloth or paper towel secured by a rubber band. Place in a dim, room-temperature environment and let ferment undisturbed for 5–7 days.
05 - After 5 days, start tasting daily. When the beverage is pleasantly tangy and has gentle carbonation, proceed to the next step.
06 - Remove the SCOBY and reserve 3/4 cup kombucha for future batches. Add chosen fruits, herbs, or spices directly to fermented kombucha.
07 - Pour mixture into clean bottles using a funnel, leaving 1 inch headspace. Seal bottles tightly and allow to ferment 1–3 days at room temperature for enhanced carbonation.
08 - Once carbonation is reached, refrigerate bottles promptly. Strain flavorings out before serving. Serve chilled or over ice as desired.
