2 2/3 c brewed kombucha
1 1/3 c white grapefruit juice (about 1 large grapefruit)
2 tbs grapefruit zest
2 tbs grated fresh ginger
Green tea or jasmine tea kombucha works great in this recipe. I recommend using fresh grapefruit juice for the best flavor, although you may substitute the bottled or frozen variety if you like. Pink grapefruit may also be used, but I like the fragrance of the white peel the best.
In a quart jar or bail top bottle, combine the kombucha, grapefruit juice, zest and ginger. To make flat kombucha, cover your jar loosely with a cap or cloth tied with a rubber band. To make carbonated kombucha, place the mixture in a bail top bottle and close the top. Leave the mixture to ferment for one week. This will give you the sweetest kombucha. If you like it more sour, leave it out a bit longer, to taste.
Strain the kombucha through a fine sieve and seal in a jar or bottle and refrigerate.