Rosemary Grape Kombucha
This Rosemary Grape Kombucha is delightfully sweet and a touch herby. A fun new flavor to try out on your homemade kombucha.
Servings: 8 cups
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.
Nutrition
Serving: 1cup (depends on fermentation length) | Calories: 48kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Sodium: 11mg | Fiber: 2g | Sugar: 5g