# What You'll Need:
→ Base Preparation
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
→ Flavor Additions
05 - 3.5 ounces assorted fresh berries, such as raspberries, blueberries, or strawberries
06 - 1 lemon or lime, thinly sliced
07 - 1-inch piece 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 4 whole cloves
# How to Make It:
01 - Bring 2 quarts filtered water to a boil in a saucepan. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove the tea bags or strain out the leaves.
02 - While tea is hot, add granulated sugar and stir until fully dissolved. Allow the sweet tea to cool to room temperature, as hot liquid can damage the SCOBY.
03 - Transfer the cooled sweet tea to a clean, large glass jar. Add the kombucha SCOBY and the starter liquid or store-bought kombucha.
04 - Cover the jar with a clean cloth or paper towel secured with a rubber band. Set the jar at room temperature away from sunlight for 5 to 7 days.
05 - After 5 days, taste daily until the brew develops a tangy character and gentle fizz without excessive sourness.
06 - When ready, remove the SCOBY and reserve 3/4 cup kombucha for your next batch. Add preferred fruits, herbs, spices, or juices for flavor.
07 - Pour the flavored kombucha into clean bottles using a funnel, leaving 1 inch headspace. Seal tightly and allow to ferment at room temperature for 1 to 3 additional days to build carbonation.
08 - Once desired fizz is achieved, refrigerate the bottles. Strain out solids before serving. Enjoy chilled or over ice, optionally garnished with fresh herbs or citrus.
