The simplest most refreshing drink for everyday use is a glass jug of cold tap water, mixed with 2-3 stalks of fresh mint or lemon balm, with 2-3 thick halved oranges and lemon slices. Put everything in a large glass jug and let it stand for 1 hour so that the water takes on flavor. This also looks so appetizing and encourages you to drink more often.

Put the squeezed fruit juices and lemon balm twigs with as long a stem as possible into a glass jug and fill up with tap water.Put the squeezed fruit juices and lemon balm twigs with as long a stem as possible into a glass jug and fill up with tap water.

Finely chop the ginger with the skin. Pour cold water over everything, bring to the boil once and let simmer for 20 minutes. Remove from heat, stir in honey, strain and drink warm.

Bring the water to the boil, add the tea (e.g. black and green tea in equal parts) and let it steep for about 10-15 minutes. Dissolve the sugar completely in the tea.
Let the tea cool down to room temperature and pour it into a glass fermentation jar. It is best to use glass jar that are not too small and wide, such as carafes, which give the newly growing tea fungus as large a surface area as possible to unfold.
Now add the purchased Kombucha tea scoby together with the finished Kombucha drink (at least 150 ml per liter) to the fermentation jar.
Close the fermentation jar with a kitchen towel and a rubber ring so that the scoby can breathe but is still protected against pests. Leave the glass jar in a warm place at room temperature and do not move it for the next few days so that the bacteria and yeasts can work undisturbed. After 3-4 days you should taste to see if the drink is already sour enough for your taste, otherwise leave it to mature for another 5-7 days or longer in the fridge. The longer you wait, the more sugar is broken down and the sourer the kombucha tea tastes. Once it suits your taste, strain the kombucha tea through a sieve and fill it into bottles with a funnel. Then put it back in the fridge.