With tart grapefruit and zingy ginger, this kombucha flavor if lightly citrus flavored and ultra refreshing!
So when I saw a bundle of these gorgeous grapefruits at the grocery last week, I knew I had to try it!
I paired the grapefruit with ginger to help counter balance the bitterness of the grapefruit, adding just a touch of honey to help power the carbonation. The result? Citrusy, slightly tart kombucha that is so sunny and refreshing!
To give the new brewers some perspective over the brewing process, there are two main fermentation phases when making kombucha:
- First Fermentation: This is when you transform sweet tea into kombucha (see our guide to homemade kombucha here).
- Second Fermentation: This is when you carbonate the kombucha by adding flavor and sugars then bottling it
In order to make this Grapefruit Kombucha, you will need to have completed the first fermentation and have some kombucha that’s ready to be carbonated!
Here’s what you’ll need
- Kombucha: You’ve brewed your kombucha in the first fermentation and are ready to flavor it. I used a green tea kombucha for this recipe, but black tea or hibiscus tea would work well (learn more about best tea for kombucha).
- Grapefruit Juice: Fresh or store bought grapefruit juice both work here.
- Ginger: Fresh grated ginger is magic in kombucha, adding major fizz factor.
- Honey: Just a touch of honey will provide more sugar for bacteria and yeast to feed on, creating even more carbonation and fizz (while offsetting the sourness of the berries a bit).
- Optional Flavor: Feeling adventurous? Grapefruit pairs well with herbs like rosemary and mint! Try adding a sprig to each bottle to give your kombucha a hint of herby flavor.
How to make grapefruit kombucha
Making this citrus flavor is super easy and goes something like this:
- Bottle: Evenly distribute grapefruit juice, grated ginger, and honey into fermentation bottles. Pour in kombucha, leaving 1 to 2 inches free at the top.
- Optional Herbs: This is where you can also add herbs if you’d like to experiment with the flavor. Be careful not to go overboard with the herbs – you just want a hint to add flavor depth!
- Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
- Enjoy: Chill in the fridge before serving, optionally straining out the ginger fibers.
- ½ gallon kombucha from a first fermentation (this is not store bought kombucha, 1.9 L)
- ½ cup grapefruit juice (120 mL)
- 2 Tbsp fresh grated ginger
- 1 to 2 Tbsp honey (depending on the sweetness of your kombucha)
- Optional: 1 small sprig rosemary or mint
- Bottle: Evenly distribute grapefruit juice, ginger, and honey into fermentation bottles. Pour in first fermentation kombucha, leaving 1 to 2 inches free at the top.
- Optional Flavors: Feel free to add a small sprig of rosemary or mint to bottles at this point (be careful not to overdo it - my bottles with too much rosemary were decidedly not tasty).
- Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates
- Enjoy: Chill in the fridge before serving, optionally straining out the ginger fibers. Can be stored in the fridge, tightly sealed, for several weeks.
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Nutrition Information:Yield: 8 Serving Size: 1 cup (depends on fermentation length)
Amount Per Serving: Calories: 59Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 12mgCarbohydrates: 12gFiber: 2gSugar: 7gProtein: 3g