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Refreshing Bubbles

About kombucha alcohol free

Kombucha, often referred to as a fermented tea, is a popular beverage known for its potential health benefits. This refreshing drink is made by fermenting sweetened tea using a symbiotic culture of bacteria and yeast (SCOBY). While most kombucha varieties contain a small amount of alcohol, typically less than 0.5%, there are also alcohol-free versions available for those who prefer not to consume alcohol or are following specific dietary restrictions.Alcohol-free kombucha is made using the same basic process as regular kombucha, but with a shorter fermentation period. This helps ensure that the alcohol content remains below the legally defined threshold for non-alcoholic beverages. The fermentation process converts sugars into various organic acids, resulting in a tangy and slightly effervescent beverage. It often features a wide range of flavors, including fruity, floral, and herbal notes, which can be achieved by adding different ingredients during brewing such as fruits, herbs, or spices.Kombucha alcohol-free is enjoyed by many for its potential digestive and detoxifying properties, as well as its refreshing taste. It is commonly consumed as a standalone beverage, but it can also be used as a base for various cocktails and mocktails. This versatile drink has gained popularity worldwide as a healthy and flavorful alternative to traditional carbonated drinks, offering a unique balance of sweetness and tartness that appeals to a wide range of palates.



  • 2 cups of water
  • 4 teabags of black or green tea
  • 1/2 cup of sugar
  • 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
  • 1/2 cup of previously brewed kombucha
  • Additional flavorings (optional)


  1. Boil 2 cups of water in a large pot.
  2. Once the water is boiling, turn off the heat and add the teabags and sugar. Stir until the sugar dissolves.
  3. Let the tea steep for about 15 minutes, then remove the teabags and allow the sweetened tea to cool to room temperature.
  4. Add the SCOBY and the previously brewed kombucha to the cooled sweetened tea. Stir gently.
  5. Cover the pot with a clean cloth or paper towel and secure it with a rubber band. Place it in a warm spot away from direct sunlight.
  6. Let the mixture ferment for 7-14 days, depending on the desired level of tartness. Check the taste periodically.
  7. Once the kombucha reaches the desired flavor, it's time to decant it into bottles. Carefully remove the SCOBY and set it aside for future use.
  8. If desired, add additional flavorings to the kombucha, such as freshly squeezed fruit juice or spices. This is optional and depends on personal preference.
  9. Seal the bottles with airtight lids and allow them to sit at room temperature for 1-3 days for secondary fermentation. This step helps to create carbonation.
  10. After the secondary fermentation period, refrigerate the kombucha to stop the fermentation process and chill it. This will also enhance the flavor.
  11. Serve the kombucha chilled and enjoy!


Nutrition 100g 1 serving
Calories 20 80
Total Fat 0g 0g
Saturated Fat 0g 0g
Trans Fat 0g 0g
Cholesterol 0mg 0mg
Sodium 10mg 40mg
Total Carbohydrate 5g 20g
Dietary Fiber 0g 0g
Total Sugars 4g 16g
Protein 0g 0g


Ingredients Amount
Kombucha 500ml
Water 500ml
Sugar 100g
Tea bags 3
Flavoring (optional) to taste

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