Rosemary and Grapefruit Kombucha Flavor Recipe

by Kaitlynn Fenley
a slice of grapefruit floats in a stemless wine glass filled with grapfruit and rosemary flavored kombucha. A sprig of rosemary lays atop the glass. A similar glass is set slightly in front it for depth.

Those of you that know me, know that my favorite citrus fruit of all time is grapefruit. I also think that grapefruit paired with rosemary in a fermented beverage is the BEST combination! This Kombucha recipe is for a second fermentation flavoring and carbonation. It’s the step that follows primary kombucha fermentation in order to add bubbles and delicious flavor to your fermented drink! I know you’re going to enjoy this rosemary and grapefruit kombucha.

Kombucha Primary Fermentation

During the primary fermentation process, microorganisms in the kombucha SCOBY metabolize sugar. They essentially break down the sugar in sweet tea into simpler sugars like sucrose and fructose. This means that after the primary fermentation the, in need of a better word, “texture” of the fermented sweet tea is smooth. I oftentimes refer to it as “glassy.” It’s hard to describe the pallet feeling since I only experience this sort of beverage texture with water kefir and kombucha. The liquid flavor is sour, though. The microbes in kombucha produce lactic acid and acetic acid, which helps preserve the liquid. CLICK HERE for our Primary Kombucha Fermentation Recipe.

Kombucha Flavor Profiles

Anyhow, the second fermentation is where the magic happens. During the second fermentation, the liquid becomes carbonated. This breaks up the “glassy” texture from the primary fermentation. This is also why I LOVE to use citrus and tart flavors in all of my fermentation projects. It really balances out the texture and flavor.

Rosemary and Grapefruit Kombucha

Ahhh, one of the best flavor combinations around. The way the herbaceous rosemary pairs with the light fresh grapefruit is perfection!

Kombucha Second Fermentation Supplies & Safety

For a quality second fermentation, I 100% recommend using a bale top bottle. This is the best way to achieve a good level of carbonation. Before purchasing a bale top bottle, verify from the seller that they are pressure safe and intended for fermentation. Also, you can recycle kombucha bottles from the grocery store for the second fermentation. Since the bottles are designed for high carbonation, they’re safe to use.

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Rosemary and Grapefruit Kombucha Flavor Recipe

Those of you that know me, know that my favorite citrus fruit of all time is grapefruit. I also think that grapefruit paired with rosemary in a fermented beverage is the BEST! This Kombucha recipe is for a second fermentation flavoring and carbonation. It’s the step that follows primary kombucha fermentation in order to add bubbles and delicious flavor to your fermented drink!

  • Author: Kaitlynn Fenley
  • Prep Time: 10 Minutes
  • Cook Time: 0 minutes
  • Total Time: 10 Minutes
  • Yield: 1 Quart 1x
  • Category: Fermented Foods
  • Method: Fermentation
  • Cuisine: Chinese

Ingredients

Scale
  • 1 Quart Fermented Sweet Tea
  • 2 Fresh Rosemary Sprigs
  • 1/2 Cup Fresh Squeezed Grapefruit Juice

Instructions

  1. Add 1 quart of fermented sweet sweet tea from your Kombucha Primary Fermentation to a pressure safe bale top bottle.
  2. Add 2 fresh rosemary sprigs and 1/2 cup fresh squeezed grapefruit juice to the bottle. 
  3. Close and secure the lid of the bottle. 
  4. Allow to ferment at room temperature (70-80 degreed F) for 5 Days. Then refrigerate.
  5. Open bottle carefully over the sink. The liquid is pressurized and can spew out of the bottle. 
  6. Pour over ice and enjoy! 

Keywords: Kombucha, grapefruit, fermented, probiotic

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6 comments

Sandra July 28, 2020 - 5:23 pm

Perfect timing! I have an F1 batch ready to flavor for second fermentation, a grapefruit with nowhere to go and TONS of rosemary in my garden … I’ll likely add the fruit pulp in too, coz I’m weird that way LOL! Thanks for the inspiration 🙂

Reply
Justin Schwartz April 15, 2021 - 7:03 pm

I have a few gallons of F1 ready. I’m relatively new to kombucha making, but I’ve made grape flavored, apple flavored (with juiced fruits) and mango puree from my mango tree. I use 90ml juice/puree to 600 ml F1. My kombucha always ends up VERY fizzy and i lose a bit even after I fully cool before opening. I only second ferment for 3 days. Is there a way to tamper down the fizz? The flavors have been amazing, but I think there is alcohol being produced? I will try your recipe with pomelo (we dont have grapefruit in PH)and rosemary, but am afraid to wait 5 days as the carbonation is already kickin after 3. Just read your kombucha info, thanks for all the insight.
Justin

Reply
Kaitlynn Fenley April 16, 2021 - 11:41 am

The best way to reduce the fizz is to increase the F1 fermentation time. You can also reduce the sugar in the primary fermentation. This will reduce the yeast and increase the bacterial composition, it may be slightly more tart this way, but the carbonation will be more manageable.

My primary fermentation time may be longer than yours, that is why I suggest a longer F2.

Reply
Brandon Fehrenkamp September 1, 2021 - 9:06 pm

If you really want to dial your carbonation in and be super consistent with it, you can make or purchase a cap for your kombucha bottles with a pressure gauge on it (I’ve seen them on etsy for like $50, or just the dial gauge for a DIY one on amazon for $12)

You would basically then follow the recipe exactly, and put the gauge on once you bottle. Keep an eye on the gauge until it reaches your desired pressure and then refrigerate the bottles to stop the fermentation. You could also refer to a carbonation chart (just google that) and compare the pressure and temp to get your volumes of CO2. Brewers use a similar device called a Zahm Nagel (or at least that what the brewery I worked at called it)

I really enjoy your website; it’s the best fermentation site I’ve found!

Reply
Ray April 8, 2022 - 12:30 pm

Hello Kaitlynn, Blessings.
I have a question:
For you where is the Best Place to buy Kombucha Scoby and Milk / Water Kefir grains.
I really will appreciate your help, I just arrived from Puerto Rico and don’t know anything and anyone around.
Another one is:
You ask for website, Do You Know Where I Can Get a Free Website Where I Can Start One?
I’m an International Gourmet Fast Food Chef and I Will Love to Start One.
Thanks in advance for your help and support.
God Bless You Abundantly.
Sincerely,
Ray

Reply
Kaitlynn Fenley April 11, 2022 - 10:15 am

Hi there,

The best place to buy SCOBYs and kefir grains is Etsy. There are a lot of sellers on Etsy with a lot of affordable options.

As for websites, an iPhone app called milkshake offers free options for very simple small websites, so maybe start there!

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