Watermelon-Cucumber Kombucha Coolers (Tequila Optional)

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.

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).

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 glasses and garnish with cilantro or mint sprigs and a slice of cucumber.

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.