Combine freshly squeezed grapefruit juice and a sprig of rosemary in the 16-ounce bottle
Gently pour the plain Kombucha into the bottle, ensuring about 2 inches of headroom.
Cap the bottle tightly and let it second ferment for 2-3 days.
Refrigerate the bottle, and enjoy the Grapefruit Rosemary Burst!
0 servings