Grapefruit and Basil Kombucha

The bitterness that conquers: bold citrus, aromatic basil, dry elegance

The most sophisticated kombucha of the line, for those who love clear and harmonious contrasts.

Grapefruit and Basil Kombucha Melly's Kombucha

La Grapefruit and Basil Kombucha of Melly's Kombucha is the plus version adult e gastronomic of the line: a drink with a strong character, dry and slightly bitter, which challenges palates accustomed to sweetness and conquers those accustomed to complex flavors. The base is composed of organic Sencha green tea (delicate and vegetal) and Ceylon BOP black tea (full-bodied and malty), fermented with the SCOBY and refermented in the bottle with juice grapefruit freshly squeezed and leaves of fresh basil. The result is a super refreshing kombucha with bitter and deeply herbaceous profile, which recalls the elegance of a signature cocktail. Vegan, gluten free, lactose-free, without additives: the smart alternative to industrial aperitifs based on bitters and amaro.
 
 
 

The roots of this Kombucha are deep in the Mediterranean bitter culture

Love for the taste amaro It is one of the noblest legacies of Italian and European gastronomic culture: from the medieval monks who distilled herbal bitters in their cloisters, to the great Nineteenth-century bitters (Campari founded in 1860, Aperol in 1919) which shaped the ritual of the Italian aperitif. grapefruit (Citrus × paradisi) is a relatively young citrus fruit in the history of citrus fruits: born from spontaneous hybridization between orange and pomelo in 18th century Barbados, was botanically described in 1750 and today it is the protagonist of famous cocktails such as the Mexican Paloma and American Sea Breeze. The basil (Ocimum basilicum) comes from ancient India, where it was a sacred plant dedicated to the goddess Lakshmi; brought to Europe by the Greeks, it became the aromatic symbol of Ligurian-Mediterranean cuisineThe union of these three legacies - bitter, citrusy and aromatic - makes this kombucha a small manifesto of new plant-based mixology.
 
 
 

Choosing Grapefruit and Basil means choosing an aromatic detox

This blend is a real liquid therapeutic experienceKombucha provides live probiotics, tea polyphenols antioxidants (both catechins EGCG of the green is theaflavins of black) and acetic acid from digestive action. The grapefruit It is celebrated in nutrition for its content of naringin e naringenin, unique flavonoids of bitter citrus fruits recognized for their lipolytic action (they promote fat metabolism) and inflammatory; also provides Vitamin C, lycopene (in pink and red variants) and soluble fibers. The basil, finally, it is rich in essential oils (linalool, eugenol, cineolo) from the action root, digestive e antioxidant. An ideal choice for the before meals (opens the stomach), for those who love complex and slightly sugary flavours and for those looking for a natural detox without sacrificing taste.
 
 
 

How to Best Use: Grapefruit and Basil Kombucha

• NON-ALCOHOLIC APERITIF AS ELEGANT AS A BITTER
  The Grapefruit and Basil is the queen of sophisticated non-alcoholic aperitifs: serve it at 4-6°C in a tall glass with a few ice cubes, a slice of grapefruit and a lemon leaf Fresh basilIt's the natural alternative to Campari Soda, Aperol Spritz, or Sanbittèr, perfect for those seeking the elegance of bitterness without the alcohol or industrial colorings. Accompany it with some Organic Taralli, Organic DOP Gaeta olives and slices of Capocollo from Viterbo: a classy plant-forward aperitif.
• Signature Cocktails: Paloma, Negroni Sbagliato, and Evolved Spritz
  Grapefruit and Basil is precious material for the contemporary mixology. For a Paloma kombuchaMix kombucha with blanco tequila, lime juice, and a pinch of salt, serving in a chilled highball glass with a salted rim. For a Evolved Wrong Negroni: mix it in equal parts with red vermouth and a drop of Sicilian Tropical Bitter, garnish with an orange slice. For an elegant spritz, mix with white vermouth and tonic for a vibrant, bubbly cocktail with a unique character.
• FOOD PAIRING WITH RAW FISH, TARTARE AND ASIAN CUISINE
  The bitter component of this kombucha makes it an exceptional complement to dishes with intense, fatty flavors. Serve it alongside a Organic Smoked Irish Salmon served on Lazio buffalo burrata with a few basil leaves and extra virgin olive oil, or pair it with a tuna tartare or a quality sushi. For the more daring palates, try it with dishes of Japanese, Korean or Thai cuisine: its bitterness cleanses the palate of fatty and spicy components, while the basil creates unexpected aromatic bridges with shiso, coriander and oriental aromas.

The Producer: Melly's Kombucha

Melly's Kombucha is the young artisan company founded in Turin by song e Niccolò, two former students of theUniversity of Gastronomic Sciences of PollenzoThey produce vibrant and funky kombucha in the in-house laboratory at Azienda Agricola Radici in Moncalieri, using seasonal Italian fruit, fresh hand-squeezed juices, zero artificial flavors, and zero added CO₂. A contemporary fermented beverage that reinterprets Eastern tradition with passion and vision.
 
 
 

Ingredients

Organic Sencha green tea, Ceylon BOP black tea, grapefruit juice, fresh basil, sugar (fermentation residue), SCOBY symbiotic culture.

Vegan. Naturally gluten-free. Lactose-free. No artificial flavors. No colorings. No added CO₂. No preservatives.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 67 kJ / 16 kcal
• Fat: <0,1 g (of which saturated fatty acids: 0 g)
• Carbohydrates: 3,8 g (of which sugars: 3,8 g)
• Protein: 0,1 g
• Salt: 0 g

Conservation and Consumption

To enjoy it at its best, serve cold at 4-6°CRefrigerate or chill with ice. Once opened, consume within a few days, keeping refrigerated. A small amount of sediment at the bottom of the bottle is natural: it represents the active component of the kombucha (ferments and fruit residue). Open carefully and watch out for bubbles.
 
 
 

Service Notes and Features

• Alcohol content: micropercentage (<0,5%) due to natural fermentation — beverage considered non-alcoholic
• Natural carbonation obtained exclusively by refermentation in the bottle, without added CO₂
• Flavor profile: dry, slightly bitter and super refreshing
• Base: Organic Sencha green tea + Ceylon BOP black tea

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp