Made with grapefruit juice and maple syrup, this easy Grapefruit Kombucha is sweet and tart. It's a refreshing drink anytime of the day!
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 citrus season.
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 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.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- 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.
- 4 (25 ounce) bottles with flip top lids
- Measuring cup
Juice grapefruit and strain the pulp. Pour ½ cup grapefruit juice and ¼ cup maple syrup into each bottle.
Pour your freshly fermented homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
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 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 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.
- You can use freshly squeezed grapefruit or store-bought grapefruit juice.
- Shake bottle before pouring a glassful.
- Use bottles with swing top lids. Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- You can substitute the maple syrup with agave syrup, brown sugar, white sugar, or another sweetener.
- Refrigerate after the kombucha is done fermenting.
5 Secrets To Making Kombucha
Kombucha just got easier!
We respect your privacy. Unsubscribe at any time.
🥃 Other Kombucha Recipes
*Don't forget to come back and leave your feedback and star rating.
Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
🧂 You May Need
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Measuring cup
- 12 cups homemade kombucha
- 2 cups grapefruit juice
- 1 cup maple syrup
- Juice grapefruits and strain pulp.
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour ½ cup grapefruit juice and ¼ cup maple syrup into each 25 ounce bottle.
- Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.
- Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Leave a Reply