Watermelon Kombucha is the most recent awesome brew that I have tried. Learn how to second ferment your kombucha with a juicy, ripe watermelon!
I remember the first time I tried Kombucha – I was in the truck waiting for my husband to emerge from getting a few things in the grocery store.
Though we live in Phoenix, we were actually visiting Flagstaff at the time. It was early fall, and we were up there to see the change of leaves – hoping that we would catch them at the right time.
I’ll admit, that my first swig of kombucha wasn’t all too pleasant… I’m fairly certain the Mr. had picked up Gingerberrry, which was his ultimate favorite. I, on the other hand, wasn’t loving that flavor… It wasn’t but a few days later that he picked up GT’s Guava Goodness and I fell head over heels.
Where has this been all my life?!
I’m certain that, over the next few years, we probably spent a small fortune on kombucha. We would pick up every time we hit up the store for random items. We also spotted cases at Costco (which meant at least 2-3 boxes crammed into my fridge..).
Before you know it, we were five kids in and they loved it just as much, if not more, than we did. It didn’t take me long to grow my own SCOBY from scratch, before brewing not one but two gallons a week.
Kombucha is so easy to make at home and the cost savings is quite advantageous. I experimented with flavors galore – strawberry, to ginger apple, to apple cinnamon, pineapple peach, to finally… watermelon.
Watermelon Kombucha is the most recent awesome brew that I have tried yet.
Not to mention that it’s summer, and watermelon is quite abundant. The small, personal size watermelons seem to work best for making this kombucha as it yields just the right amount of juice to suit a batch (6 bottles) of kombucha.
If you don’t have a brew of kombucha ready to bottle, you will want to see our DIY on growing your own SCOBY from scratch.
Then, use that SCOBY to brew a gallon of kombucha; once that brew is ready to bottle, you’ll second ferment with the watermelon.
How to Make Watermelon Kombucha
Slice the ends off of your personal size watermelon, and then slice again the long way. Scoop out the flesh and cut it into smaller chunks or pieces, and place in your blender.
Once in your blender, puree to liquify the melon. Watermelon is largely water, and so it shouldn’t take too long for the pieces to “catch” on the blade. If the melon is sufficiently sweet, there is no need to add more sugar. If you feel that your melon lacks in sweetness, add a small amount (1/8 C) of organic cane sugar.
Once pureed, push the contents through a fine sieve and store in a quart canning jar. Prepare your kombucha bottles – divide the watermelon juice equally. If you are using a standard kombucha bottle that you washed & reused from the store, then fill 1/4 – 1/3 with watermelon juice and then top off with your brewed kombucha.
Repeat with the remaining bottles, making sure to allow a few inches of headspace in the bottle for expansion during the second ferment. Cap each bottle tight and allow to sit at room temperature for 2-3 days to second ferment. After 2-3 days, move the bottles to the fridge.
If you keep them too long at room temperature, you risk a large build up of pressure in the bottles. I have seen a kombucha explosion and it’s not fun to clean up!
When you get ready to drink your kombucha, I suggest opening it over the sink – or other area that you aren’t at risk. (I say this from experience – once, my husband opened his right before an interview and it fizzed up all over his pants!)
Not a fun thing to deal with!
Feel free to add some variety to your watermelon kombucha by adding mint, fresh lime or lemon, or even cilantro. Talk about a taste explosion!