Free recipe from The Kombucha Book
Grapefruit & rosemary
Bittersweet grapefruit and one restrained rosemary tip make a dry, grown-up bottle.
Ingredients
About 700 ml
- 655 ml finished plain kombucha
- 45 ml pasteurised strained grapefruit juice
- 1 rosemary tip, about 5 cm long
Method
- Add the grapefruit juice and rosemary to a clean pressure-rated 750 ml bottle.
- Pour in the kombucha, leaving 3–5 cm headspace, then seal.
- Keep at 20–23°C for 1–2 days, chill for 12–24 hours and remove the rosemary when serving.