Hey Guys and Gals! A kombucha second-fermented with grapefruit juice, lemon zest and rosemary. Start with finished kombucha from the first fermentation.
Ingredients
64 oz unflavored finished kombucha
3 large sprigs fresh rosemary
Juice of one ruby red grapefruit
Zest of one lemon
Directions
1. Halve and juice the grapefruit. Zest the lemon.
2. Add the grapefruit juice, lemon zest and rosemary to a large glass jar, pour in the kombucha and mix. Divide into bottles, leaving room at the top.
3. Second fermentation: leave at room temperature for 1 to 3 days.
4. Refrigerate to stop the fermentation, strain and serve chilled.