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Watermelon-Cucumber Kombucha Coolers (Tequila Optional)

You can make these kombucha coolers spiked or sober. To go the boozy route, you'll want to combine 3/4 cup of the watermelon kombucha mixture with 1 ounce (2 tablespoons) tequila. If you're mixing to order, simply use this ratio. Kombucha has a subtle effervescence, but if you want even more bubbles, I’d recommend adding a splash of fizzy soda water.
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4 small drinks

Ingredients

  • 1 cup cubed watermelon
  • 1 small cucumber, peeled and cut into 1-inch cubes (1/2 cup)
  • 16 ounces plain kombucha, 2 cups
  • 2 tablespoons lime juice
  • 1/2 cup soda water (optional)
  • 4 ounces white tequila (optional)
  • Cilantro or mint sprigs, for garnish

Instructions

  • Place the watermelon and cucumber cubes in a small pitcher, bowl or large mason jar. Pour the kombucha over the top and cover with plastic wrap. Refrigerate for at least 1 hour or overnight.
  • Strain the kombucha through a fine mesh sieve. Transfer the watermelon-cucumber chunks to a food processor or blender (you want to avoid pulsing the kombucha since it’s got some effervescence).
  • Strain the watermelon cucumber puree through the same fine mesh sieve and add it to the kombucha. Stir in the soda water and tequila, if using.
  • Divide the kombucha coolers between 4 glasses and garnish with cilantro or mint sprigs and a slice of cucumber.

Notes

You can add extra ice to the glasses if you want the mixture colder, or shake up individual portions in a cocktail shaker and strain into glasses if you’re a purist. I always find it easier to throw everything in a pitcher, ice included and serve that way.

Nutrition

Serving: 4g