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.