# Components:
→ 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 - 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, or apple)
10 - 1 tablespoon dried hibiscus petals
11 - 1 cinnamon stick or 3–4 whole cloves
# Method:
01 - Bring 8 cups 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 tea is hot until fully dissolved. Allow sweetened tea to cool completely to room temperature.
03 - Transfer cooled sweet tea to a large clean glass jar. Add kombucha SCOBY and starter liquid (or store-bought kombucha).
04 - Cover the jar with a clean cloth or paper towel secured with a rubber band. Ferment at room temperature out of direct sunlight for 5 to 7 days.
05 - After 5 days, sample daily until brew tastes tangy and slightly fizzy, avoiding excessive sourness.
06 - Remove SCOBY and 3/4 cup kombucha to reserve as next batch starter. Add chosen fruits, herbs, or spices to kombucha.
07 - Transfer beverage to clean glass bottles, leaving 1 inch (2-3 cm) headspace. Seal tightly and ferment at room temperature for 1 to 3 days to carbonate.
08 - Refrigerate bottles when desired carbonation level is reached. Strain out solid flavorings before serving chilled.
