Watermelon Cucumber Kombucha Recipe: Tastes Like Summer!

Combining refreshing flavors into a bubbly probiotic beverage, a watermelon cucumber kombucha offers a delightful twist to your typical fermented tea. You can imagine the crisp taste of cucumber mingling with the sweet, juicy bursts of watermelon, creating a drink that’s not just tasty, but also packed with beneficial enzymes and bacteria courtesy of the kombucha base.

Watermelon cucumber kombucha

If you’re curious about crafting this concoction at home, it’s simpler than you might think. You’ll start with a base of plain kombucha—homemade or purchased—and infuse it with the flavors of freshly diced watermelon and cucumber. The fermentation process will continue as these flavors blend together, enhancing the complexity and depth of your drink with hints of fruitiness. It’s a wonderful way to stay hydrated and treat your taste buds, whether you’re enjoying a sunny day outside or looking for a healthy option to sip on any time.

Essentials of Watermelon Cucumber Kombucha

A glass pitcher filled with refreshing watermelon cucumber kombucha, surrounded by fresh watermelon slices and cucumber spears on a wooden table

Crafting a refreshing batch of Watermelon Cucumber Kombucha requires just a handful of fresh ingredients and some basic equipment. Here’s what you’ll need to get started.

Ingredients Overview

  • Watermelon: About 1 cup of cubed watermelon. Using a personal-sized watermelon is great for getting the perfect amount of juice.
  • Cucumber: Half a cup of cucumber, ideally peeled and cut into 1-inch cubes.
  • Kombucha: Start with 2 cups of plain kombucha as your base.
  • Lime Juice: A splash of lime juice, approximately 2 tablespoons, adds a citrusy kick.
  • Optional Garnishes: Consider cilantro or mint sprigs for a fresh garnish.
  • Optional Additions: Some recipes suggest optional add-ons like soda water for fizz or white tequila for a spirited version.

Remember to choose ripe fruits for the best flavor possible, and organic if you’re looking for an all-natural drink.

Equipment Needed

  • Cutting Board and Knife: For preparing your watermelon and cucumber.
  • Pitcher, Bowl, or Large Mason Jar: To mix your ingredients and infuse your kombucha.
  • Fine Mesh Strainer: Useful for straining out fruit pieces after infusion, if desired.
  • Bottling Equipment: Clean bottles with tight-sealing caps for storing your kombucha.

Having all your ingredients prepped and equipment clean ensures you’re ready for a smooth kombucha-making session.

Remember, while recipes and techniques can vary slightly—like the suggested maceration time on Feed Me Phoebe or the various flavor combos on Bucha Brewers, the joy is in crafting a drink that’s uniquely yours.

Step-By-Step Recipe

Watermelon cucumber kombucha

Making a tasty watermelon cucumber kombucha at home is straightforward. You’ll start by preparing a kombucha base, then let it ferment, and finally, add flavor and bottle your brew.

Preparing the Base

Start with a batch of plain kombucha—whether you make it yourself or buy a bottle is up to you. For a homemade batch, you need a SCOBY (symbiotic culture of bacteria and yeast) and sweetened tea. Let the tea cool, add your SCOBY, and cover the container with a cloth to let it breathe.

Fermentation Process

Let your kombucha ferment in a warm, dark place for 7 to 14 days. Taste it occasionally; when it’s slightly tart and not too sweet, it’s ready. The longer you wait, the more vinegary it will become, so stop when it hits your taste preference.

Flavoring and Bottling

Now for the fun part: flavoring your kombucha! Chop up some fresh watermelon and cucumber, and add them to your fermented kombucha. You can do this directly in the fermentation jar or divide the mix into bottles. Leave some space at the top, and seal the bottles tightly. After that, let them sit for another 2 to 3 days for a secondary fermentation, which will build up carbonation. Keep an eye on the pressure in the bottles to prevent them from becoming too fizzy. Once you’re happy with the flavor and fizziness, refrigerate to halt fermentation, and enjoy your refreshing, homemade watermelon cucumber kombucha!

Yield: 8

Watermelon Cucumber Kombucha

Watermelon cucumber kombucha

Enjoy a refreshing twist on traditional kombucha with this homemade watermelon cucumber kombucha recipe. Combining the sweet, hydrating flavors of fresh watermelon with the coolness of cucumber, this drink undergoes a second fermentation for natural carbonation. Perfect for a hot day, this effervescent mocktail offers a delightful way to quench your thirst and support your gut health.


  • 1 gallon of plain kombucha (first fermentation complete)
  • 2 cups fresh watermelon, cubed
  • 1/2 cup cucumber, peeled and thinly sliced
  • Optional: A few mint leaves for added flavor
  • Optional: Sweetener of choice (honey, sugar, or stevia) to taste


  1. Puree the watermelon cubes until smooth.
  2. Strain the watermelon puree through a fine mesh sieve to remove solids, collecting the juice.
  3. Combine the watermelon juice and sliced cucumber (and mint leaves, if using) with the gallon of kombucha.
  4. If you're using sweetener, add it to your taste preference and mix well.
  5. Pour the kombucha mixture into sealable fermentation bottles, leaving about an inch of headspace to allow for carbonation.
  6. Seal the bottles and leave them at room temperature for 2-7 days for a second fermentation. Check the carbonation level daily starting at day 2 by carefully opening one bottle. When it reaches your desired level of fizziness, it's ready.
  7. Once the second fermentation is complete, refrigerate to stop the fermentation process and chill the kombucha.
  8. When ready to serve, strain the kombucha to remove the cucumber slices (and mint leaves, if used).
  9. Serve the watermelon cucumber kombucha over ice, if desired, and enjoy!

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