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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
Total Time 10 minutes
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.