My living room looks like the final destination of a liquor store heist. It’s full of cardboard boxes with Bacardi and Bombay brands stamped on the side, but the boxes aren’t full of clinking liquor bottles. They are stuffed with my books and cooking equipment and there is still so much more to pack away, aye aye aye!
I’m finally making good on my New Year’s resolution to get out of this Oklahoma college town. Kansas City, here we come! I found a great place with hard wood floors, a sunroom and lots of vintage charm. It will be a while before my things are settled into their new places, though, so please bear with me if posts are farther between over the next week. Sometimes life gets in the way.
Yesterday evening, I made a pitcher of sweet, refreshing watermelon juice to keep me hydrated while I pack my life away. It takes me back to San Pedro Island, where I sipped watermelon juice under the shade of a palm tree earlier this month. We walked down the beach from Sunbreeze, where we were staying, to Estel’s, where we enjoyed a leisurely, traditional Belizean breakfast—scrambled eggs, refried black beans and fry jacks, complete with watermelon juice. It was a good start to a very good day.
Watermelon juice couldn’t be easier to extract. You don’t need a fancy schmancy juicer, just a blender. Scoop the watermelon into the blender, blend for about thirty seconds, and ta da! You have made watermelon juice.
As you would expect, watermelon juice is good for you. It’s high in vitamin A, vitamin C and potassium. It’s about 92% water, so it’s plenty hydrating, too (nutrition source). I thought my juice was perfectly sweet without any added sugar, but I added a squeeze of lime juice for that extra zing.
Some instructions will tell you to strain the juice through a mesh colander, but I prefer my juice straight from the blender. Easy! Give it a little whorl with a spoon if the mixture separates. If you are thinking about adding a splash of tequila or white rum… good idea. Do that.
- 1 small sweet watermelon (a 6 pounder will do)
- 1 small lime, juiced
- Slice the watermelon in half. Assuming your watermelon isn't seedless, slice the halves into smaller strips and use a small spoon to scoop out the seeds. Discard the seeds, and scoop chunks of watermelon from the rind into the blender. If the watermelon is seedless, use a big spoon to scoop chunks of watermelon flesh into the blender. Discard the rind.
- Blend the watermelon until it is totally pulverized. This shouldn't take more than a minute. Squeeze the juice of one small lime into the blender and blend for a few seconds. If your watermelon is notably pulpy, pour the mixture through a fine mesh strainer into a pitcher. If not, you can pour it directly into glasses filled with ice.
- Watermelon juice inspired by my trip to Belize for the launch of Flavors of Belize, the cookbook.
- Your juice will only be as good as your watermelon, so find a good one at a farmer's market or health store.
- My 6.5 pound watermelon yielded about 5 cups of juice.
- The juice will separate over time, just stir it with a spoon to recombine.
- You can make cantaloupe juice using the exact same method!
- You might also like my melon cocktails—try the watermelon cucumber cooler or cantaloupe fiesta cocktail.