Go Back
Print
Cucumber Watermelon Kombucha Recipe

Cucumber Watermelon Kombucha Recipe

Watermelon cucumber kombucha is incredibly refreshing with a“cool” taste, a subtle sweetness, and lots of cooling carbonation. This is the perfect recipe for your mid-yardwork break. It also has great potential for mixing into some poolside cocktails this summer! 

Course Beverage, Drinks, Snack
Keyword cucumber, cucumber kombucha, cucumber watermelon, kombucha, summer kombucha, watermelon, watermelon kombucha
Prep Time 10 minutes
Servings 1 bottle

Ingredients

  • 1/4 Cup Watermelon juice or pureed watermelon Make sure you use a full 1/4 cup after it has been pureed --watermelon has a high water content so this will provide the sugar needed to fuel the fermentation!
  • 1/8 Cup Pureed cucumber
  • 12-14 Ounces Fermented Kombucha

Instructions

  1. Puree your watermelon pieces & add 1/4 cup of puree/juice to each bottle with a funnel

  2. Puree cucumber slices & add 1/8 cup to each bottle

  3. Fill remainder of each bottle with fermented kombucha, leaving approx. 1 inch of headspace at the top of the bottle.

  4. Seal bottle and move gently to combine ingredients

  5. Allow kombucha to ferment in a dark, warm space for 2 days*.  Then, begin tasting daily.

  6. Once kombucha meets your flavor preferences, refrigerate it and enjoy! Allow it to thoroughly cool in the fridge prior to opening.

Recipe Notes

*I recommend tasting this beginning on day 2.  I find that watermelon & cucumber ferment quite fast, & this keeps the cucumber from getting too much of a pickled taste