Summer Sodas 3 ways.
Should say that all three are pretty different, but all are really good...
Foto: Half Baked HarvestIngredients
- 6 cups cubed honeydew
- 2 Persian cucumbers or 1 english cucumber (skin removed + chopped)
- 1/3 cup fresh mint
- pinch of Kosher salt
- 2 -6 tablespoons honey or agave (depending on your taste)
- 1/4 cup lime juice
- chilled original kombucha (or sparkling water, for topping)
- 2 cups very ripe mangos (peeled + diced (about 3-4 ))
- 1/2 cup honey or agave nectar
- 1 cup fresh lemon juice
- chilled original kombucha (or sparkling water, for topping)
- 1 cup dried hibiscus flowers
- 1 inch piece fresh ginger (peeled + roughly chopped)
- 3 cups water
- 3/4 cup honey
- 1/4 cup lime juice + lime wedges for serving
- chilled original kombucha (or sparkling water, for topping)
- fresh basil or mint (I used basil)
Steps
In a blender, combine the melon, cucumbers, mint and salt. Blend until smooth. Strain the mixture through a fine mesh strainer, being careful to not push too much of the pulp through the strainer. Discard the pulp. Stir in the the lime juice + honey. Chill the puree until ready to serve.
To serve pour a little melon puree into a glass filled with ice. Top with chilled kombucha or sparkling water.
In a blender, combine the mango, honey and lemon juice. Blend until completely smooth. Pour mixture into a jar and chill until ready to serve.
To serve, pour the mango mixture over a glass filled with ice and top with chilled kombucha or sparkling water.
In a medium saucepan, combine the dried hibiscus, ginger, water and honey. Set the pan over medium heat and bring to a boil, reduce the heat to a simmer and simmer 5 minutes. Remove from the heat and let sit, covered, for another 10-15 minutes. Strain the mix through a fine mesh strainer, discard the hibiscus flowers and ginger. Stir in the lime juice and then chill the mixture until ready to serve.
To serve, pour the hibiscus mix over a glass filled with ice and top with chilled kombucha or sparkling water.
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