Blend cantaloupe fruit in a Nutribullet or high speed blender.
Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
Pour ½ cup puréed cantaloupe into each 25 ounce bottle.
Using a funnel, pour freshly made homemade kombucha into 4 (25 ounce) bottles leaving 1-2" head space.
Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day (or a few times a day) to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.
Refrigerate when you are happy with the amount of fizz and flavor.
Notes
Use freshly made kombucha that has not been refrigerated yet.