Made with grapefruit juice and maple syrup, this easy Grapefruit Kombucha is sweet and tart. It's a refreshing drink any time of the day!

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Sweet and tart, this Grapefruit Kombucha is a thirst-quenching drink. It is sweetened with maple syrup to balance out the tartness of the fresh grapefruit juice.

You can use fresh grapefruit juice or store-bought. If you have a grapefruit tree, what better way to use up those grapefruits?

Another refreshing grapefruit drink is my Grapefruit Basil Mojito. For a non-alcoholic mojito, try an Orange Mocktail Mojito.

Citrus Kombucha is another homemade kombucha flavor during the citrus season.

Kombucha with Cherries is another one of my favorites. It can be made with fresh or frozen cherries, so you can have it any time.

Jump to:

❤️ Why You'll Love It
Two Types of Fermentation
What Makes Kombucha Fizzy?
🧾 Ingredients
🥣 Supplies
🔪 Instructions
Should I Burp My Second Ferment Kombucha?
How Long Does It Take To Get Fizzy Kombucha?
💭 Tips
🥃 Other Kombucha Recipes
📋 Recipe
💬 Comments

❤️ Why You'll Love It

Sweetened with maple syrup to balance out the grapefruit juice, it is sweet and tart.
It's cheaper than store-bought kombucha and you get to control the ingredients.
It's a nice alternative to fruit juice and soda.

Two Types of Fermentation

The first fermentation of kombucha is when you combine sweetened tea, a kombucha scoby, and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.

For the second fermentation, you remove the scoby and take that kombucha you made in the first fermentation and add flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy-flavored drink.

You can ferment the flavored kombucha for up to 14 days. It all depends on the amount of sugar content in the flavor you're adding, and the temperature of the room.

Warmer temperatures will cause faster fermentation, and higher sugar content will also speed up fermentation.

What Makes Kombucha Fizzy?

The second fermentation is when kombucha gets fizzy. By putting it into a sealed container at room temperature and adding a sugar source (fruit and/or sweetener), carbon dioxide builds.

🧾 Ingredients

Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
Grapefruit juice: I used freshly squeezed grapefruits. You could also use store-bought.
Maple syrup: Adds sweetness. You could also use agave syrup, simple syrup, or your favorite sweetener.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

🥣 Supplies

Funnel
4 (25 ounce) bottles with flip top lids
Measuring cup

🔪 Instructions

Grapefruit juice being poured into a funnel into a bottle.

Step 1: Juice grapefruit and strain the pulp. Pour ½ cup grapefruit juice into each bottle.

Maple syrup being poured into a funnel over a bottle.

Step 2: Pour ¼ cup maple syrup into each bottle.

Kombucha being poured into a funnel over a bottle.

Step 3: Pour your freshly fermented homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.

Step 4: Pop open the lids at least once a day. Pressure builds, and this allows it to escape.

Should I Burp My Second Ferment Kombucha?

Yes! If you don't you could have a mess. By adding sugar to the homemade kombucha and fermenting it a second time in bottles with swing-top lids, you're creating an environment for carbonation. If you don't allow it to escape, you'll have kombucha all over your kitchen.

How Long Does It Take To Get Fizzy Kombucha?

It can take anywhere from 1-14 days. It depends on a few things.

It depends on how much sugar you have in the kombucha. (Sugar in the form of fruit and/or sweetener.) The more sugar, the faster you'll get carbonation.
It also depends on the weather. Warmer temperature = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly kombucha after a week in colder months.

💭 Tips

You can use freshly squeezed grapefruit or store-bought grapefruit juice.
Shake the bottle before pouring a glassful.
You can substitute the maple syrup with agave syrup, brown sugar, white sugar, or another sweetener.
Refrigerate after the kombucha is done fermenting.