4.31 from 43 votes

This Rosemary Grape Kombucha is delightfully sweet and a touch herby. A fun new flavor to try out on your homemade kombucha!

Pouring kombucha into a glass with grapes

They say “what grows together goes together”, and this kombucha flavor is no exception! These two Mediterranean ingredients may seem like an unlikely pair, but when they join forces they create something magical. The grapes bring their distinct sweetness, while the rosemary brings an aromatic herbiness that compliments the grapes perfectly.

So naturally I had to give this ingredient pair a shot at flavoring my most recent batch of kombucha. And guys, it did not disappoint.

At first sip, this kombucha tastes like pure grape kombucha. But after a few seconds the rosemary comes out to play, transforming this flavor into something more complex and *sophisticated*. Like, this is the kombucha you break out when you have people over for dinner. *Fancy* people. Ok, let’s brew.

There are two main fermentation phases when making homemade kombucha:

First Fermentation: In this step you turn sweet tea into tart and tasty kombucha (see our guide to homemade kombucha here).
Second Fermentation: This is when you carbonate the kombucha by adding flavor and sugars (like grapes!) and bottling it.

In order to make this Rosemary Grape Kombucha, you will need to have finished the first fermentation and have some kombucha that’s ready to be carbonated!

Rosemary Grape Kombucha Ingredients

Kombucha: You have finished brewing kombucha in the first fermentation and are ready to flavor it (first fermentation instructions here).
Grapes: Red grapes are best here, with their sweet flavor balancing out the tart kombucha. To make this kombucha even easier, sub grape juice if desired.
Rosemary: Simply drop a few sprigs of rosemary into the kombucha and let the flavor diffuse into the brew as it ferments.

How to make this grape kombucha

Making your own grape kombucha is pretty easy. The process goes something like this:

Puree the grapes: Puree the grapes using either a handheld or countertop blender. This will expose more surface area for the bacteria and yeast to eat away at the sugars, making the kombucha fizzy!
Bottle: Evenly distribute pureed grapes and rosemary into fermentation bottles. Pour in kombucha, leaving 1 to 2 inches free at the top
Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
Enjoy: Chill in the fridge, straining out the grape fibers and rosemary before serving.

Rosemary Grape Kombucha

Prep: 3

Total: 3

Servings: 8 cups

Author: Sarah Bond

This Rosemary Grape Kombucha is delightfully sweet and a touch herby. A fun new flavor to try out on your homemade kombucha.

4.3 from 43 votes

Ingredients

½ gallon kombucha from a first fermentation this is not store bought kombucha, 1.9 L
1 cup red grapes can sub 1/2 cup grape juice
2 sprigs rosemary either on or off the stem is fine, about 2 Tbsp

Instructions

Puree the grapes: Puree the grapes using either a handheld or countertop blender.
Bottle: Evenly distribute pureed grapes and rosemary into fermentation bottles. Pour in kombucha, leaving 1 to 2 inches free at the top
Ferment: 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, straining out the grape fibers and rosemary before serving. Can be stored in the fridge, tightly sealed, for several weeks.

Notes

*If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a disposable plastic bottle with kombucha (leaving 2 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottle are also ready. This will help you gauge how quickly kombucha brews in your climate and will prevent bottle explosions.