Wellness expert and author Kellyann Petrucci shared two simple recipes to eat and sip this summer that will help keep you hydrated on even the warmest days.
Petrucci's first concoction utilizes bone broth, melon, cucumbers and other hydrating ingredients for a surprising, sweet and savory beverage.
The board-certified naturopathic physician and certified nutrition consultant also shared a riff on a childhood favorite with refreshing strawberry and basil flavors.
MORE: Expert tips to recognize signs of dehydration and best ways to keep hydrated all summerIngredients
1 cup chicken bone broth
1 cup ripe honeydew melon, chilled and rough chopped
1/2 English cucumber, peeled, seeded, and rough chopped, plus 2 vertical slices for garnish
1/4 cup fresh lime juice (about 1 to 2 limes) plus wedges for garnish
3 tablespoons fresh cilantro leaves, plus a few leaves for garnish
1/4 to 1/2 teaspoon jalapeño hot sauce or 2 pinches cayenne
2 ounces tequila or potato vodka
Chicken bone broth ice cubes
Directions
Place ingredients, except alcohol and ice, in a blender and puree. Fill two tall glasses with ice, add 1 ounce potato vodka and half of mix to each glass. Stir and garnish with cucumber slice, lime and cilantro.
Ingredients
2 tablespoons pasture-raised beef gelatin
1/2 cup cold water (to soften dried gelatin)
3 cups boiling water
Handful fresh basil leaves, about 1/2 cup
1/4 cup cold water (for basil)
1/2 cup freshly squeezed lime juice, about 4 to 5 Persian limes
3 to 4 tablespoons honey
About 5 to 6 large strawberries
Basil leaves for garnish
Whipped coconut cream (optional)
Directions
Add the gelatin to the cold water to soften. Bring 3 cups of water to boil. While waiting for the water, add basil leaves and ¼ cup water to blender and blend until the leaves are dissolved into the water. Pour basil water through a fine mesh sieve, add to gelatin, and stir.
Pour boiling water over the gelatin and stir until the gelatin is dissolved. Add lime juice and honey to taste. Pour gelatin into 6 dessert cups. Refrigerate for about an hour and add fruit. Refrigerate until fully gelled and serve cold. Garnish with fresh basil.
Top with whipped coconut cream.