• Grape Kombucha


    1 Quart

    • Ingredients
    • Green California grapes, mashed
      1 cup
    • Green California grapes, juiced*
      4 cups
    • Water
      1 cup
    • Green tea leaves
      2 Tbsp.
    • Honey
      ¼ cup
    • Kombucha scoby
      1 Tbsp.


    1. Heat the mashed grapes with the fresh green grape juice, water, green tea leaves, and honey until just simmering.
    2. Strain and allow to cool to 95°F.
    3. Place into a sterile glass container, add the scoby, and cover with cheesecloth.
    4. Allow to sit at room temperature for 2 weeks until the scoby has grown and the kombucha has a sour taste.
    5. Carefully decant the liquid off of the scoby and refrigerate. Enjoy the kombucha for up to one month. Keep the scoby for future batches of kombucha.
    6. *Note: To prepare the green grape juice, puree grapes in a blender then pass through a fine mesh sieve.
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