Most people toss watermelon in a blender and bam—drink. But I remember watching my grandma scoop out those ruby red chunks during summer weekends. The way the juice separates from the seeds, almost like a rainbow trapped in the glass. No fancy gadgets, just a old-fashioned hand-crank juicer, feeling the cool wetness of the melon on my fingertips. It’s funny how a simple fruit can carry memories. Right now, when the world feels too heavy, peeling that melon feels like reclaiming a tiny piece of carefree childhood. The smell of ripe watermelon, straight from the sun, the tiny drops of juice that hit your skin — it’s all so vivid. This isn’t just about hydration. It’s about holding onto something sweet, slow, fleeting. And honestly, I might be again the only one who thinks watermelon juice just might be exactly what I need today.
Watermelon Juice
Ingredients
Equipment
Method
- Slice the ripe watermelon into manageable chunks using a sharp knife on the cutting board.
- Assemble the hand-crank juicer and pour the watermelon chunks into the feeding chute.
- Turn the handle steadily to press the watermelon, watching the vibrant red juice flow into a collection vessel below. Continue until all chunks are processed, noting the separation of juice from pulp and seeds.
- Once juicing is complete, pour the freshly extracted juice through a fine sieve for optional seed removal and to achieve a smoother consistency.
- Pour the juice into glasses, serve immediately, and enjoy the bright color and refreshing aroma.
No fuss, no additives, just that pure, messy, perfect watermelon. A reminder that sometimes, the simplest things carry the biggest stories. Maybe tomorrow I’ll add a sprig of mint, maybe not. Just not yet. For now, I’ll sip and remember that summer that seemed like forever but was over too soon.
