The Zerbinati family grow Sentinel watermelons on clay-rich soil in Northern Italy, managing water carefully to concentrate the fruit's flavour rather than diluting it. The result is a denser, more intensely flavoured melon than the average. Natoora source from them for MOMO's summer seasonal, which has been appearing annually since at least 2024. Watermelon is a challenging ingredient for kombucha — it's mostly water with relatively delicate flavour — but the Sentinel variety's intensity helps. The hibiscus in the recipe adds a tart, wine-like depth and a vivid pink colour. The melon sits at 5% of the recipe, enough to be clearly present without overwhelming the fermented base. The elderflower keeps things light. Like all of MOMO's seasonal releases, this is brewed in small batches at their New Covent Garden Market brewery and left completely raw and unfiltered. Summer availability only.