Pink Grapefruit Kombucha Recipe (Fizzy + Refreshing!)
A beautifully light, fruity and refreshing kombucha with a sweet and tangy citrus flavour.
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Serves: 18 250ml bottles
Calories: 54kcal
Ingredients
For the first fermentation:
- 8 black tea bags (organic)
- 1 litre boiling water
- 175 g granulated sugar
- 2.5 litres cold water
- 500 ml starter tea (unpasteurised, unflavoured kombucha)
- 1 SCOBY
For the second fermentation:
- 1 litre pink grapefruit juice (freshly squeezed)
- 18 tsp granulated sugar (90g)
Equipment
- A brewing vessel (1 gallon / 4.5 litre glass jar)
- Breathable Cotton Cloth
- Elastic Band
- Thermometer Sticker
- Funnel
- 18 x 250ml bottles with an airtight seal (suitable for fermented carbonated drinks), clean and sterilised
Instructions
Stage 1: First fermentation
- In a large jug, add the tea bags and boiling water and let the tea brew for 15 minutes until nice and strong.8 black tea bags, 1 litre boiling water
- Remove the tea bags and add the granulated sugar to the jug. Stir to dissolve.175 g granulated sugar
- Add 2.5 litres of cold water to your brewing vessel (your large kombucha jar) and then add the brewed sweetened tea.2.5 litres cold water
- When the liquid in the vessel is between 70°F - 90°F (21°C - 32°C), add the starter tea and SCOBY.500 ml starter tea, 1 SCOBY
- Cover the jar with a breathable cotton cloth and secure it with an elastic band. Set it aside somewhere warm (so it stays between 70°F - 90°F / 21°C - 32°C) for 7-10 days.
- Taste your kombucha after 7 days; if it is too sweet then leave it a few more days, if it is the desired tanginess then you are ready to move on to the second fermentation.
Stage 2: Second fermentation
- Distribute the freshly squeezed pink grapefruit juice equally between your bottles. If you're using 250ml bottles this will be about 55ml per bottle.1 litre pink grapefruit juice
- Add 1 tsp of sugar to each 250ml bottle and shake gently to mix with the grapefruit juice.Note: You are adding sugar at the second fermentation to give the yeast something to feed on. This is what causes the carbonation and there should be very little sugar left by the time you come to drink it, so it shouldn't be too sweet. The sugar and carbohydrates listed in the nutritional information is as per the ingredients, so this should be reduced significantly by the time of serving.18 tsp granulated sugar
- Remove your SCOBY from your brewing vessel, along with 500ml of the fermented tea. You can use this 500ml as the 'starter tea' for your next batch of kombucha!
- Give the remaining tea in the brewing vessel a good stir.
- Fill the bottles to the neck with the fermented tea, seal with an airtight lid and set aside somewhere warm (70°F - 90°F / 21°C - 32°C) for 2-7 days.
- After 2 days, if you can see bubbles in the liquid, take one bottle and put it in the fridge to chill. Once it has chilled fully, test it to see how carbonated it is. If it is fizzy then put the remaining bottles in the fridge. If not, leave the other bottles out for another few days and then test again. When you put the bottle in the fridge this stops the fermentation/carbonation process.Note: This recipe should provide you with a beautifully carbonated kombucha. If you’re struggling to get carbonation, head to KombuchaKamp.com for some great tips and tricks to boost the fizz. Good bottles are key!
- When you are ready to enjoy your kombucha you might like to strain it through a tea strainer to remove any yeast strands or baby SCOBYs that have formed.
Video
Notes
Recipe inspired by: China, UK
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Nutritional values are estimated and exclude any optional extras.
NOTE ON SUGAR: You add sugar at the second fermentation stage to give the yeast something to feed on. This is what causes the carbonation and there should be very little sugar left by the time you come to drink it, so it won’t be too sweet. The sugar and carbohydrates listed in the nutritional information are as per the ingredients, so this should reduce significantly by the time of serving.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 54kcal | Carbohydrates: 14g | Protein: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 14g | Net Carbohydrates: 14g
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