Watermelon, a luscious fruit, is ruled by the Moon. This brew is the ultimate in mid-winter when fresh fruit is scarce.
Remember the humid days of the summer, picking up a fresh watermelon from a neighborhood stand? Slicing into a juicy watermelon feels like sunshine! Pick up a small segment at the store to beat the winter blues, and dehydrate any leftovers.
Frozen, thawed blueberries are a hero to dehydrated leftover watermelon, giving a juicy amp to this recipe. Lemongrass adds a sophisticated layer; use fresh or dried. Are you overwintering lemongrass? Give your plants a clean-cut and put a few strands in your jar for a fresh, zingy addition you’ll appreciate.
- Watermelon – fresh, or dehydrated leftovers from a juicy summer farmer’s market purchase (1 tbsp)
- Lemongrass – dried or fresh strands cut from overwintering lemongrass (2-3 strands)
- Blueberry – thawed, frozen blueberries (from any retail store, market) (2+ tbsp)
Don’t have lemongrass? No prob – substitute a little squirt of lemon juice.