by Chef Heather Hartman
8 servings
Ingredients
1 (about 2 pound) honeydew or cantaloupe melon, peeled, seeded, and cut into small pieces ¼ cup fresh mint 3 limes, juiced Pinch of salt 1, 16 oz. bottle of kombucha, chilled
Method
Combine melon, mint, fresh lime juice, and salt in a blender. Blend until smooth. Add the kombucha and pulse until just combined. Do not over process. Let chill in the fridge for 1 hour before serving.
Garnish with fresh berries, a sprig of mint, or a swirl of yogurt.
Kombucha tea is a fermented drink made with tea, sugar, bacteria and yeast. Although it’s sometimes referred to as kombucha mushroom tea, kombucha is not a mushroom — it’s a colony of bacteria and yeast. Kombucha tea is made by adding the colony to sugar and tea, and allowing the mix to ferment. The resulting liquid contains vinegar, B vitamins and a number of other chemical compounds.
(Sited from Mayo Clinic.com)
