Hey Guys and Gals! Melon and basil, a summer pairing. Start with finished kombucha from the first fermentation.
Ingredients
4 cups kombucha
1/2 cup cantaloupe, pureed
3 fresh basil leaves
Directions
1. Lightly bruise the basil. Put everything into the bottle, leaving a little space.
2. Second fermentation: leave at room temperature for 1 to 2 days. Melon ferments fast.
3. Strain, refrigerate and serve chilled within a week.