You can make these kombucha coolers spiked or sober.
Ingredients
1 cup
Watermelon
(cubed)
1 cucumber(s)
Cucumber
(small; peeled and cut into 1-inch cubes (1/2 cup))
454 gm
Kombucha tea
(Plain Kombucha)
2 tbsp
Lime juice (fresh)
1/2 cup
Club soda
(optional)
114 gm
Tequila
(optional)
4 sprig
Cilantro (coriander)
(or mint; 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.
