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Kombucha Cocktail Recipes

Watermelon Cucumber Coolers

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  • 4 cups (32 oz) kombucha
  • 1 cup watermelon, deseeded and cubed
  • 1 small cucumber, peeled, deseeded and cubed
  • 4 TBSP lime juice
  • 8 oz white tequila (optional)
  • Mint sprigs for garnish
  • Ice cubes

Makes 8 servings


Add 4 TBSP watermelon and 4 TBSP cucumber to 4 cups of kombucha. Store in bottles for 1-3 days in a warm, dark place. Toss the remaining watermelon and cucumber pieces on your counter into a blender and blend until smooth. Strain the liquid through a fine mesh sieve. Discard pulp and store the juice in your fridge for later use in the coolers. 

In 1-3 days when the second fermentation of your kombucha is complete, strain out the fruit from the kombucha and combine in a pitcher with the chilled watermelon / cucumber juice. Stir in some ice along with the lime juice and tequila (if using). Fill 8 glasses with ice and divide the kombucha cooler evenly among them. Garnish with mint sprigs, serve, and enjoy!