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!
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For our Citrus Rosemary Kombucha, you’ll need
- 64oz unflavored finished kombucha
- 3 large sprigs fresh rosemary
- juice from one ruby red grapefruit
- zest of one lemon
- glass jar big enough to hold everything
- tight weave cloth or coffee filter to cover jar
- rubber band
First, juice the grapefruit and zest the lemon. I actually used a vegetable peeler for the lemon zest. Carefully peel with light pressure as to not get any of the pith. The white pith part is bitter and will affect your final product. I like the bigger pieces because they are easier to filter out before bottling.
Place the grapefruit juice, lemon zest and rosemary sprigs in a glass jar. Pour in the kombucha and stir everything up really well. Cover the jar with a tight weave cloth or coffee filter and secure with a rubber band. Let sit at room temperature for 72 hours. It’s perfectly normal for a thin SCOBY to form at the top of the jar during this time. It’s an indicator of a healthy kombucha. However, if you don’t see a SCOBY form, there is nothing to worry about.
After 72 hours, mix it up again and strain. You can drink it now or bottle it if you prefer a fizzy kombucha. I used these swing top bottles and did a second fermentation (2F) for 10 days.* It’s winter here in Wisconsin which slows everything down. You may see fizz in just a few days, all depends on your kombucha and environment.
That is all there is to it. I hope it brightens up your winter (or summer, depending on where you live)!
*I ALWAYS recommend putting glass containers in a box or plastic bin in case of explosion (during the 2F). Not only will an explosion make a huge mess, but could seriously injure someone if they are nearby. Please heed this warning.
Homemade Citrus and Rosemary Kombucha
- 64 oz unflavored finished kombucha
- 3 large sprigs fresh rosemary
- Juice from one ruby red grapefruit
- Zest of one lemon
Juice the grapefruit
Zest the lemon
Add grapefruit juice, lemon zest and rosemary into a large glass jar
Pour the kombucha into the glass jar
Mix up all ingredients really well
Cover top of jar with a tight weave cloth or coffee filter and secure with rubberband
Let sit at room temperate for 72 hours
After 72 hours, stir up everything again
Strain and enjoy
For a fizzy kombucha, bottle after straining and keep at room temperature for an additional 5-7 days before transferring to the refrigerator