Hopped up and healthy: discover the secret to kombucha bliss with our hoppy grapefruit recipe

Indulge in the tantalizing flavors of hopped grapefruit kombucha, a delightful blend of tangy citrus and aromatic hops. This invigorating beverage is a symphony of sweet, sour, and bitter notes that will tantalize your taste buds and quench your thirst. With this easy-to-follow hopped grapefruit kombucha recipe, you can craft your own batch of this refreshing elixir at home.

Ingredients

For the First Fermentation:

• 1 gallon of filtered water
• 1 cup of loose-leaf black tea (such as Assam or Darjeeling)
• 1 cup of raw cane sugar
• 1 cup of kombucha starter tea or 1/4 cup of kombucha vinegar
• 1 SCOBY (symbiotic culture of bacteria and yeast)

For the Second Fermentation:

• 4-5 grapefruit, zested and juiced (about 1 cup of zest and 2 cups of juice)
• 1 ounce of hops (such as Cascade or Citra)
• 1/2 cup of raw cane sugar (optional)

Equipment

• 1-gallon glass jar
• Cheesecloth or a clean kitchen towel
• Rubber band
• Funnel
• 16-ounce swing-top bottles

Instructions

First Fermentation

1. Prepare the sweet tea base: Bring the filtered water to a boil in a large pot. Remove from heat and add the loose-leaf tea. Steep for 10 minutes.
2. Sweeten the tea: Strain the tea into the 1-gallon glass jar. Add the raw cane sugar and stir until dissolved.
3. Cool the tea: Allow the tea to cool to room temperature.
4. Inoculate the tea: Add the kombucha starter tea or vinegar and the SCOBY to the jar.
5. Cover and ferment: Cover the jar with cheesecloth or a clean kitchen towel and secure with a rubber band. Store the jar in a warm, dark place for 7-10 days.

Second Fermentation

1. Prepare the grapefruit infusion: Zest and juice the grapefruit. In a small saucepan, combine the grapefruit zest, juice, and hops. Bring to a simmer and remove from heat. Allow to cool slightly.
2. Add the grapefruit infusion: Strain the grapefruit infusion into the glass jar containing the fermented kombucha. Stir to combine.
3. Add optional sugar (if desired): If desired, add 1/2 cup of raw cane sugar to the kombucha for additional sweetness.
4. Bottle and ferment: Using a funnel, fill 16-ounce swing-top bottles with the kombucha. Leave about 1 inch of headspace at the top of each bottle.
5. Carbonate: Store the bottles at room temperature for 2-3 days. The kombucha will naturally carbonate during this time.
6. Refrigerate: Once carbonated, refrigerate the kombucha to stop the fermentation process.

Variations

• Different hops: Experiment with different varieties of hops to create unique flavor profiles.
• Other citrus fruits: Substitute grapefruit with other citrus fruits, such as oranges, lemons, or limes.
• Spices: Add spices like cinnamon, cloves, or nutmeg to enhance the flavor.
• Fruit puree: Blend fresh or frozen fruit and add it to the second fermentation for a fruity twist.

Benefits of Hopped Grapefruit Kombucha

• Rich in probiotics: Kombucha is a fermented beverage that contains beneficial bacteria and yeasts that support gut health.
• Antioxidant-rich: Grapefruit and hops are both excellent sources of antioxidants, which protect the body from cellular damage.
• Refreshing and thirst-quenching: Hopped grapefruit kombucha is a flavorful and hydrating drink that can help quench thirst and revitalize the body.
• Low in calories: Kombucha is a low-calorie beverage that can be enjoyed as part of a healthy diet.

Tips for Success

• Use high-quality ingredients for the best flavor.
• Maintain a clean brewing environment to prevent contamination.
• Allow the kombucha to ferment fully to develop its characteristic tangy flavor.
• Burp the bottles daily during the second fermentation to release excess pressure.
• Store the kombucha in the refrigerator for up to 3 months.

“The Hopped Grapefruit Kombucha Experience”

Common Questions and Answers

1. What type of SCOBY should I use?

You can use a kombucha SCOBY from a previous batch or purchase one online or at a local health food store.

2. How long does it take to make hopped grapefruit kombucha?

The first fermentation takes 7-10 days, and the second fermentation takes 2-3 days.

3. Can I drink hopped grapefruit kombucha while pregnant or breastfeeding?

It is generally not recommended to consume kombucha during pregnancy or breastfeeding as it contains trace amounts of alcohol.