Easy homemade citrus and rosemary kombucha packed with Vitamin C!
I can’t help wishing it was summer so berries would be in season. They are my favorite way to flavor kombucha. Easy and delicious and my kombucha always turns out fizzy. Plus, they’re grown in my neck of the woods so I have easy access to incredibly fresh berries. But back to reality, it’s mid January and we are far from berry season in Wisconsin.
Enter citrus! I’ve never really been big into citrus fruits, so quite honestly I did not even realize they are in season this time of year. I actually went to the store to pick up some pomegranates for kombucha but they were in pretty rough shape.
Grapefruits were on sale and looking quite vibrant so in my cart they went. As it turns out, I REALLY like grapefruit. Where have they been all my life? I am sure I had them when I was a picky little kid and didn’t like them, so I wrote them off. I wanted to balance out the citrus with something earthy and had rosemary leftover from my champagne and kombucha cocktails, so I figured why not? Turns out, it was a good call!