Pomelo and Marsh Grapefruit + Lavender
Here in California, the holiday season is also Grapefruit season, so it's the perfect time to brew up a yummy batch of grapefruit booch. But you don't have to live in Cali to make this tasty brew. This is definitely a great anytime recipe—it's crisp, fizzy and has a lovely balance of tart and sweet. Grapefruit, as we all know, can be very tart, but for this recipe, we used a blend of two different kinds of grapefruits: One of them, Pomelo, is almost as sweet as an orange; plus, we added just a splash of our lavender syrup to soften the tart notes just a bit more. You only need a tiny amount to add that lovely floral note to this brew. Read on for the entire step-by step recipe.
Tea Base: Sencha and Assam (2.5 tbsp each of loose-leaf total, per 1 gallon of spring water)
Second ferment ingredients (per 16 oz bottle): Fresh Pomelo and Marsh grapefruits (2 oz, coarsely chopped or juiced); Lavender syrup (1 tsp)
Brew your kombucha to your usual tart/sweet preference.
Chop or juice your grapefruit—enough to yield about 2 oz (equal parts the Pomelo and Marsh). Prepare your lavender syrup, using this recipe. Make sure the syrup cools fully to room temp.
Once you're ready to flavor, add the grapefruit to your bottle and pour in a splash of the syrup, then pour the finished kombucha into the bottle, seal tightly and store at room temp for 3-5 days. Be sure to burp your bottle on day 2. Once the second ferment is finished, store your bottle in the fridge.