Prep Time – 10 Minutes
Cook Time – 10 Minutes
Chill time – 4 hours
¾ cup Fresh Squeezed Grapefruit Juice
¾ cup Health-Ade Grapefruit Kombucha
¾ cup Sugar
3 Tbsp Cornstarch
4 Egg Yolks
6 Tbsp Butter, cubed
In a medium saucepan, bring grapefruit juice and Health-Ade grapefruit kombucha to a simmer.
In a separate medium bowl, whisk together the sugar and corn starch.
In a separate medium bowl, whisk the egg yolks until light yellow. Whisk the sugar and cornstarch into the egg yolks. It may not be completely smooth, and that is okay.
When the juice and kombucha is simmering, slowly pour ¼ cup of the mixture into the egg and sugar mixture, stirring constantly to temper the eggs. Pour in, and whisk, ¼ up at a time, until half of the juice/kombucha is whisked into the eggs. Now that the eggs are tempered, add all of the mixture back into the sauce pan with the simmering kombucha and grapefruit juice. Stirring constantly, allow the mixture to come to a simmer and thicken, about 4-5 minutes.
Once thickened, remove from the heat, and stir in the butter, whisking until the butter is completely melted.
If you are worried about curdles forming, press the curd through a fine mesh strainer and into a bowl. Cover with plastic wrap and chill for at least 4 hours.