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.
Servings: 16 ounces
- 1-2 large mint sprigs – fresh
- 2 ounces grapefruit juice – bottled is preferred
- 14 ounces Kombucha – plain
- Cap your bottle and allow to ferment for 5-10 days (less time if your house is above 75 degrees).
Make sure you use good bottles made for brewing. Check your bottles often by opening them so they don’t explode.