Grapefruit Mint Kombucha
When I was a little girl, my dad loved grapefruits so much he bought special grapefruit spoons and knives that have edges to cut the grapefruit with. I developed a great love for grapefruit and during the month of April and May I try to have a grapefruit or its juice each day. I like to use bottled juice with this recipe because it gives a better, less strong flavor and doesn't cause explosions. If you do use fresh grapefruit juice, only ferment 2-5 days.
Servings: 16 ounces
Ingredients
- 1-2 large mint sprigs – fresh
- 2 ounces grapefruit juice – bottled is preferred
- 14 ounces Kombucha – plain
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Instructions
- Add your grapefruit juice and mint sprig to a 16 ounce bottle.
- Add 14 ounces of Plain Kombucha to the bottle leaving a small amount of room (about 1 inch) at the top.
- Cap your bottle and allow to ferment for 5-10 days (less time if your house is above 75 degrees).
- Once ready, you can drink or refrigerate for storing.
Notes
Make sure you use good bottles made for brewing. Check your bottles often by opening them so they don’t explode.
