Fresh melon is in a shallow dish next to a scattering of dried hibiscus petals and sliced fresh ginger.

Melon Magic Kombucha

I enjoy fresh muskmelon or two from the local farm stand every summer. A juicy, sweet fruit, muskmelons are good sources of potassium, which helps promote healthy blood pressure.

Being a small family of two, we always have leftovers whenever an entire melon is purchased. Good thing melons of all types make a delicious natural kombucha flavor, as featured in this recipe! In this recipe, you can use any of your favorite melon varieties to create a magical kombucha of your own ????

Melon Magic Kombucha is completed with our favorite, dependable booch-zinger: ginger. A generous portion of tangy hibiscus leaves this one of the quickest homemade brews you can make while emptying your fridge ????

  • Melon – fresh muskmelon (1+ tbsp) or dehydrated (1.5 tsp – see advice below)
  • Hibiscus – dried culinary petals (6 petals)
  • Ginger – fresh, powdered, or crystallized (small chunk, about ½ tbsp)

Let’s chat more about melons Muskmelons are a type of melon that include cantaloupe and honeydew* To read more on muskmelon varieties and differences, check out this Minneopa Orchards’ explanation.

Muskmelon also dehydrates nicely. Melons are SO moist that you are left with a super-concentrated, super-sweet fruit when dehydrated. It kind of tastes like an earthy version of a sweet mango.

Plus, dehydrated melon is a convenient kombucha flavor trick when you cannot access fresh produce.

Recently, during a home renovation, I needed to move my kombucha station downstairs, and I couldn’t access a full kitchen for two months. With limited access to a fridge, sink, etc…. even cutting boards! I needed to be efficient. I used every last bit of the dehydrated melon I had on hand over six weeks, and the kombucha was absolutely delicious. Be resourceful and utilize your own reliable dehydrated favorite fruits to keep on hand for when you may need them. Love you future self♥

Be sure you follow my advice: When using dehydrated fruit in kombucha, you will want to use about HALF of the called-for fresh amount. Use it sparingly – a little goes a long way.