Grapefruit Mint Kombucha

When I was a little girl my dad loved grapefruits so much he bought special grapefruit spoons and knives that has edges to cut the grapefruits with. I developed a great love for grapefruits 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.
Course: Beverages
Servings: 16 ounces


  • 1-2 large mint sprigsfresh
  • 2 ounces grapefruit juicebottled is preferred
  • 14 ounces Kombuchaplain


  • Add your grapefruit juice and mint sprig to a 16 oz 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.


Make sure you use good bottles made for brewing. Check your bottles often by opening them so they don’t explode.