On hot days, nothing satisfies thirst like a cold, bubbly beverage. This Ginger Grapefruit Kombucha just so happens to fit the bill perfectly. It's light, citrus-y, and refreshing. And of course nourishing and probiotic — because it's kombucha.
Makes about 1 quart.
In a clean 1-quart mason jar or Grolsch-style flip top bottle, mix the kombucha, ginger, and grapefruit juice, leaving at least 1" of headspace.
Cover tightly with the lid and set aside at room temperature (68 to 72 degrees Fahrenheit is ideal) for 1 to 2 days.
When ready to drink, open carefully, as kombucha sometimes bubbles fiercely and sometimes not!
If you would prefer not to juice your grapefruits, you can scrub them well, then cut them in small pieces and merely place the pieces in the bottle or jar along with the ginger, then pour the kombucha over.
I find this gives a stronger grapefruit flavor, but also leaves a much more bitter aftertaste, so use your discretion and brew to taste!
Ginger Grapefruit Kombucha https://traditionalcookingschool.com/food-preparation/recipes/ginger-grapefruit-kombucha/