Description
There’s nothing quite as refreshing as grapefruit and rosemary. This recipe balances the two flavors while adding fizz and probiotics from kombucha tea and an extra boost of energy from freshly-brewed green tea.
Ingredients
Scale
- 4 cups water
- 4 green tea bags
- 6 fresh rosemary sprigs
- 2 grapefruits, halved and deseeded
- 1⁄2 cup pure cane sugar
- 12 cups green tea kombucha
Instructions
- Boil water in a small pot. Once boiling, turn off the heat.
- Steep the green tea bags in the water for 8 minutes. Cover it with a lid.
- Remove the tea bags from the pot, extracting them one last time by pressing them with a spoon.
- Add cane sugar and stir generously. Then add the rosemary.
- Strain and squeeze 2 grapefruit halves into the mixture to get the juice.
- Dice the pulp of the other grapefruit halves and add the pulp to the tea.
- In a gallon-sized container, mix the grapefruit and green tea mixture with the green tea kombucha. Stir to combine.
- If the mixture isn’t already in a container with a tight-fitting lid, transfer it into one (or multiple). Seal it with an airtight lid.
- Leave the container out at room temperature at about 72°F for 2 days.
- Refrigerate the beverage for 6 hours. Serve and enjoy!
Notes
Green tea kombucha is recommended, but black, oolong, or white tea kombucha bases are also great choices.
If you don’t have fresh grapefruits, you can use 1 cup of grapefruit juice as a substitute.
You can use dried rosemary- for every 3 tablespoons of fresh rosemary, use 1 tablespoon of dried rosemary.
Do your best to use organic rosemary and grapefruit for optimal health benefits.
- Prep Time: 15 minutes
- Fermenting Time: 48 hours