Nothing screams summertime like ripe, sweet watermelon. Capture that melon-y deliciousness in a bottle of booch and enjoy it in the summer sun!

watermelon mint kombucha

Looking for a refreshing summertime kombucha recipe? Be sure try this! Juicy, ripe watermelon pairs with fresh squeezed lime and fresh mint to create a flavor trifecta that you can’t resist.

Watermelon reaches its peak sweetness during the height of summer, right when you need it most. It’s hot outside and it’s the simple things that bring the most joy—like a perfectly cold piece of fresh watermelon.

This recipe is great for any leftover watermelon you have but is also worth the effort to take a trip to the store to grab some.



It’s important to note that brewing homemade kombucha is almost always a two-step fermentation process. Brewing kombucha is only a one-step process for those who prefer an unflavored flat kombucha. Otherwise, the steps consist of a primary fermentation and secondary fermentation.

  1. Primary Fermentation: The primary fermentation is the first step of the kombucha brewing process. This is where your SCOBY transforms regular sweet tea into the tart and slightly sweet kombucha we love. At the end of this stage, you will have finished kombucha, but it will be flat and unflavored. Have you skipped this step? Then check out our guide on making kombucha at home or our guide on making jun kombucha at home. Traditional kombucha is going to yield a bolder brew, while jun kombucha is milder and a bit more tart.
  2. Secondary Fermentation: The secondary fermentation is the step where you bottle, carbonate, and flavor your kombucha by the addition of sugar and flavors. This step is essentially adding a bit of sugar/flavor to each airtight bottle and letting it ferment a little longer, allowing the yeast to carbonate the beverage in an airtight environment naturally. How exactly does this happen? See our post on kombucha secondary fermentation here.

Since this recipe is for the secondary fermentation, to make this recipe, you’ll need to have kombucha that has finished the primary fermentation and ready to bottle.

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  • Watermelon – Fresh watermelon reaches its peak in the summertime. Its mellow, sweet flavor goes great with kombucha. Choose a watermelon that feels heavier than it should when you pick it up as that’s a good sign that it’s ripe. If you are unsure, grab some pre-cut watermelon which never disappoints.
  • Fresh mint—Mint pairs with watermelon well, enhancing the cooling properties that make you feel refreshed and recharged.
  • Fresh squeezed lime juice—It is always a good idea to add a squeeze of lime to kombucha as it helps bridge the bitterness gap. This goes for any citrus fruit, but lime compliments the watermelon in a bold and delightful way, making it a choice ingredient in this recipe.


This recipe makes one 16 fluid ounce bottle. For a 1-gallon batch, make 7 16 ounce bottles of kombucha or times the ingredients by 7. Before beginning this recipe, you will want to:

  1. Reserve 12 – 16 fluid ounces of kombucha and your pellicle from your completed primary fermentation and set aside. It’s best to pour from the top of the brew jar as the bottom will have a much higher yeast concentration. You will use this as your starter for your next gallon batch of kombucha.
  2. With your kombucha starter tea and SCOBY placed aside, you will now have enough kombucha left to make seven 16 oz bottles. These bottles are the most popular as they are considered the best bottles for kombucha secondary fermentation, but any other airtight bottles made for carbonation will work.  


Watermelon Mint Kombucha Recipe

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Recipe by Fermentaholics Course: Kombucha, Kombucha Recipes, Watermelon, Mint, LimeCuisine: KombuchaDifficulty: Easy

16 FL Oz Bottles



Prep time



Second Fermentation

2-10 Days

This watermelon mint kombucha recipe is for one 16 fluid ounce bottle. For a gallon batch, make seven bottles. To scale this recipe to a gallon batch, multiply the ingredients by seven or toggle the serving size up to seven above. Before bottling your kombucha, remove the SCOBY pellicle along with 12-16 ounces of kombucha starter tea from your brew, and reserve for your next batch.



  • Place watermelon chunks in a blender with the sugar and lime juice. Puree until smooth.
  • Pour mixture through a strainer into a bowl to remove most of the pulp.
  • Pour mixture into a clean empty bottle along with the whole mint leaves.
  • Fill each bottle with kombucha, leaving about 1 to 2 inches of head-space. Tightly place the caps on each bottle.
  • Keep bottles at room temperature for 2-10 days; it will carbonate faster at higher temperatures and slower when cold.
  • Burp the bottles as necessary to release excess pressure. This is done by removing the cap to allow built-up pressure to escape then placing the cap back on.
  • Chill in the refrigerator once you’re happy with the carbonation levels. Based on preference, you can serve as is or strain before drinking.


  • First-time brewers may find it helpful to substitute a glass bottle for a plastic bottle of equal size. Fill the plastic bottle as directed above, leaving 1-2 inches of empty headspace at the top. This plastic bottle will now be used as a pressure gauge. Once this bottle becomes rock solid, you will know the remaining are ready. This method can help prevent bottle bombs.

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