# 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 liquid
→ 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 to 4 whole cloves
# Method:
01 - Bring 2 quarts of filtered water to a boil. Add tea bags or loose-leaf tea and allow to steep for 10 minutes. Remove and discard tea bags or strain leaves.
02 - While the tea is hot, stir in 1 cup granulated sugar until dissolved completely. Cool the sweetened tea to room temperature; ensure it is not warm to avoid harming fermentation cultures.
03 - Transfer the cooled tea into a large, sterilized glass jar. Add the kombucha SCOBY along with starter liquid or store-bought kombucha.
04 - Secure the jar opening with a clean cloth or paper towel and fasten with a rubber band. Place the jar in a dark, draft-free environment away from direct sunlight for 5 to 7 days.
05 - After 5 days, taste the beverage daily until a tangy, lightly effervescent profile is achieved without excessive sourness.
06 - Carefully remove the SCOBY and 3/4 cup of finished kombucha to preserve as starter for future batches. Incorporate preferred flavorings, such as fruits, herbs, or spices, into the kombucha.
07 - Pour flavored kombucha into clean glass bottles using a funnel, maintaining approximately 1 inch headspace. Seal bottles and allow to ferment at room temperature for 1 to 3 additional days for increased carbonation.
08 - Once desired carbonation is reached, transfer bottles to the refrigerator. Strain out solid flavorings prior to serving.
