Watermelon-Cucumber Kombucha Coolers (Tequila Optional)

1. 1

   Place 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.

2. 2

   Strain kombucha through a fine mesh sieve. Transfer watermelon-cucumber chunks to a food processor or blender (you want to avoid pulsing the kombucha since it's got some effervescence).

3. 3

   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.

4. 4

   Divide the kombucha coolers between glasses and garnish with cilantro or mint sprigs and a slice of cucumber.

5. 5

   Note: 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.