Watermelon Juice That Smacks of Summer’s Last Gasp

Why I Make Watermelon Juice When No One’s Looking

It’s early September. The garden’s giving up on its last watermelon, leaves already turning. I cut into it—deep red, sticky with juice, and a faint smell of cucumber seeds. Not the sweet, candy-like stuff from the grocery store. Real watermelon—crisp, slightly gritty, with that cool, almost medicinal scent that makes your nose crinkle. I like making this juice now because summer’s hanging on by a thread, and I want one more glass that feels like a secret. No fancy blender needed—just a pass through the ringer, a squeeze of lemon, maybe a pinch of salt. It’s rough, spontaneous, a little messy—exactly how I like my late-season tries at summer’s flavor. This isn’t about perfect, it’s about feeling that burst when the cold juice hits your tongue, and thinking, yeah, I’m still holding onto this.

Watermelon Juice

Watermelon juice is made by extracting fresh juice from ripe watermelon flesh, typically using minimal equipment. The final beverage is a vibrant, slightly gritty liquid with a cool, aromatic flavor, often enhanced with lemon and salt for extra brightness. It retains the watermelon’s natural color and texture, with a thin, refreshing consistency.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2

Course: Main Course

Cuisine: none

Calories: 50

Ingredients Equipment Method Notes

Ingredients

  

• 1 large watermelon seedless or de-seeded for easier juicing
• 1 lemon lemon freshly squeezed
• a pinch salt optional, enhances flavor

Equipment

• Large bowl
• Fine mesh strainer or pass-through
• Lemon press or juicer
• Sharp knife
• Cutting board

Method

 

1. Use a sharp knife and cutting board to cut the watermelon into manageable chunks, about 2-inch pieces. Remove any large seeds if present.
2. Place the watermelon chunks into a large bowl and use a clean spoon or muddler to crush and break down the fruit, releasing its juices. Continue until mixture becomes fairly pulpy with visible juice pooling at the bottom.
3. Set a fine mesh strainer or pass-through over a clean bowl and pour the crushed watermelon mixture through, pressing down with the back of a spoon or a spatula to extract as much juice as possible. Discard the remaining pulp.
4. Use a lemon press or juicer to extract the juice of one lemon. Add the lemon juice and a pinch of salt to the watermelon juice, stirring well to combine.
5. Taste the juice and adjust with more lemon or salt if desired. Serve immediately in glasses, optionally chilled or with ice for extra refreshment.

Notes

For a smoother texture, strain the juice twice. Can be stored in the refrigerator for up to 24 hours. Adjust sweetness with a touch of honey if desired, though it's traditionally served minimalist.

Sometimes I wonder if these simple things—juice from the watermelon I grew—are what keeps me sane. No fuss, just the smell of the earth and the water, blended into something real. Guess that’s how I’ll remember this summer, isn’t it? The last little taste of green, red, and sunshine, in a glass I made myself.