Kombucha is a fizzy, tangy drink made by fermenting tea. But brewers are now fermenting other plant-based drinks to explore nutritional properties and flavors. In a study published in ACS Agricultural Science & Technology, researchers compared the biochemistry and flavor of kombucha with brews made from apple and passion fruit juices. They found that the apple beverage contained high levels of bioactive compounds called flavonoids and ranked highly among taste testers, signaling its promise as a kombucha alternative.