In a large pitcher, combine half of the home-brewed kombucha, and half of the pomegranate juice. Stir to combine.

Pour the kombucha into well-sanitized glass screw-top or flip-cap bottles.

Secure the lids tightly and place bottles in a warm, dark place for 3 days for secondary fermentation.

Place the bottles in the refrigerator and chill completely (note: this will slow down the fermentation).

When ready to open the bottles, make sure you point them away from your face, as gasses will have built, and the drink will be fizzy like soda.

Add desired amount of coconut milk ice cream to a tall glass.

Fill glass about ¼ to ½-way full with pomegranate juice.

Top it off with pomegranate kombucha.

Slurp it down!