Heart healthy, rich in Vitamin C, full of cancer fighting carotenoids, a great source of potassium, fiber, and calcium.
Watermelon is made up of ninety two percent water, only 48 calories per cup, 0 g of fat, 10 grams of carbohydrates, and 1 gram of protein. Dare anybody question the capabilities of this Summer fruit?
Making watermelon juice at home takes less than thirty minutes, does not require a juicer to do the job, and can easily replace the Kool Aid or soda in the refrigerator. Just one simple way to make sure the whole family receives some of the daily recommended servings of fruit while drinking daily recommended amounts of water at the same time. What makes the watermelon water special, is the naturally subtle sweet of the watermelon is an ultimate thirst quencher and ultimately good for the body.
Mixing in well with barbeque foods, can also be spiked for an added kick to create personalized twists to the natural juice. Mixed with flavored vodka, champagne, or other tame flavored alcohol brings parties alive. Knowing the beverage in the spotlight is not full of preservatives, added sweeteners, sodium, or any other unnecessary ingredient sometimes found in fruit juices makes this Watermelon Juice even better. The best, is knowing exactly what is in it and where it came from.
What is needed to make watermelon juice at home:
- A large soup pot or sauce pan.
- One or two ripe watermelon depending on size.
- A potato masher or utensil to smash watermelon inside pan to remove juice.
- A ladle or metal measuring cup to transfer juice. Large strainer would work if available.
- Pitcher or container to hold and dispense beverages.
How to juice a watermelon:
- Peel the rind completely off the watermelon. This is most easily done by cutting off the top and bottom of the fruit so it stands upright on the cutting board and will not roll when peeling.
- Once peeled, cut in half lengthwise. Cube into 1 inch cubes.
- Place cubed watermelon into large saucepan and place on medium high heat. Cover.
- Allow watermelon to simmer covered for 20 minutes.
- Then, remove the cover and simmer uncovered for 10 additional minutes, using the potato masher to mash watermelon. This separates the flesh from the juice.
- Allow to cool, while cooling continue to mash cooked watermelon.
- Next, use a ladle or large strainer to strain watermelon juice from the flesh. Reserve juice in pitcher or beverage container. Place a small portion of watermelon flesh in with juice for best flavor, and store in refrigerator.
lisa buzzeo - Working Chef and food enthusiast, I always search for new ways to explore the Culinary world. My motto is "try everything once", you never ...
