This Christmas, when I heard my nephew and niece were gonna join us for dinner I decided to get crazy with the kombucha and make a lovely punch. I have been using coconut water to make kefir lately and decided to try it with kombucha. This recipe isn’t exact. Be sure to use your taste buds to decide how sour or sweet you want it as different brews will have different strengths.

Pomegranate juice is a must this time of year especially with the connection that they have to rebirth and solstice rituals. Mint makes any punch festive and the coconut water gives an exotic reminder that we are all connected. Not just though our guts to the microbes but also to each other all the way around the world.

• 1 batch kombucha (1 gallon)
• 5 medium pomegranates, juiced
• 1 lt coconut water
• 1 bunch of mint

Method:
After your kombucha has fermented, remove the SCOBY and divide between 2 ltr (1/2 gallon) jars (preferably glass). Divide the pomegranate juice, coconut water and mint evenly between all three jars, leaving room at the top for any gasses that build up in the fermentation process.

Allow the second ferment to stand in a warm place for 24 hours, check the flavor. If it is still very sweet allow it to stand another 12 – 24 hours.

Delicious, everyone loved it. I recommend drinking it with coconut water, pomegranate and mint ice-cubes for extra bling (although unfermented coconut water isn’t GAPS / SCD friendly).