# Components:
→ 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
05 - 1/2 cup fresh berries such as raspberries, blueberries, or strawberries
06 - 1 lemon or lime, thinly sliced
07 - 1 teaspoon 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:
01 - Boil 2 quarts of filtered water in a kettle. Add tea bags or loose-leaf tea, steep for 10 minutes, and then remove the bags or strain out leaves.
02 - While the tea remains hot, stir in granulated sugar until fully dissolved. Allow sweetened tea to cool to room temperature, ensuring it is not warm before proceeding.
03 - Transfer the cooled sweet tea into a sanitized large glass jar. Gently place the SCOBY and starter liquid or unflavored store-bought kombucha into the jar.
04 - Cover the jar with a clean cloth or paper towel and secure with a rubber band. Leave at room temperature away from direct sunlight for 5 to 7 days.
05 - Starting on day five, taste the beverage daily. When it achieves a tangy, mildly fizzy flavor without excessive sourness, it is ready to proceed.
06 - Remove the SCOBY and reserve 3/4 cup kombucha for future batches. Introduce selected fruits, herbs, or spices into the beverage for desired flavor.
07 - Pour kombucha into clean bottles, leaving 1 inch headspace. Seal tightly and ferment at room temperature for an additional 1 to 3 days to increase carbonation.
08 - Once preferred carbonation is achieved, refrigerate all bottles. Strain out any solid flavorings prior to serving.
