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Ingredients
- 1 watermelon (or cherry) herbal tea bag
- 1 cup water
- 2 cups fresh watermelon chunks, divided
- ½ seedless cucumber
- 1 watermelon kombucha (15–16 oz)
- 1-inch piece fresh ginger
- 2 limes, for juice (+ more, optional for garnish)
- 1 tablespoon fresh mint (+ more, optional for garnish)
- ¼ teaspoon kosher salt
Steps
- Prepare tea following package instructions (using listed water); chill. Cut 1 cup watermelon into ½-inch cubes, then place in freezer 1 hour or until solid. Cut cucumber into ½-inch cubes (1 cup). Peel ginger. Juice limes (2 tablespoons). Remove mint leaves from stems.
- Place in blender: brewed tea, ginger, lime juice, salt, and remaining 1 cup watermelon; blend until smooth. Add mint leaves; pulse until finely chopped.
- Divide cucumber and watermelon cubes among serving glasses; top with tea mixture and kombucha. Garnish with additional mint sprigs and lime wheels, if using.
Chef's Tip: Kombucha is a fermented tea beverage that contains a trace amount of naturally occurring alcohol.
Amount per ¼ recipe serving: Calories 45, Total Fat 0g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 125mg, Total Carb 12g, Fiber 1g, Total Sugar 10g, (Incl. 0g Added Sugars), Protein 1g, Vitamin D 0%, Calc 0%, Iron 0%, Potassium 2%