When Hannah and I first arrived at the resort we stayed at in Puerto Plata, we were greeted with red-liquid filled champagne glasses while we checked in. Turns out … it was fresh watermelon juice … and it was delicious. I discovered that watermelon juice was available to me every morning at breakfast, and most days I drank it with my coffee, in lieu of water. I thought, “why is this not available in large containers like orange juice is at home?” Apparently there is a company Beyonce just invested in that does bottle fresh watermelon juice with a *hint* of lemon juice, but why bother with that when you can make a large batch at home, in minutes? (And it’s also much cheaper.)
In addition to being delicious, watermelon is also super-hydrating (it is 92-percent water after all!) which makes it perfect for the hot summer days ahead. There are also about a million-and-one other health benefits, since it’s chock full of vitamins, has more lycopene than tomatoes, can help recoup sore muscles and helps with inflammation and blood flow. So … get crackin’! ….or chopping … that watermelon!
What you’ll need
- 1 large, ripe watermelon
- 1/4 cup fresh lemon juice
- a blender/food processor
- whisk or wooden spoon
- a chef knife and cutting board
- a container/pitcher to store your juice
Let’s make it
- Cut watermelon into 1-inch cubes, removing green rind. The white rind can stay on (it’s chock full of vitamins!)
- Try not to eat all of your watermelon while you’re cutting it, like I did
- Put chunks into blender, when blender is about 3/4 full, secure the lid, and blend on the highest setting.
- Move to container where it will be stored, and repeat until you have as much juice as you want, or until watermelon is gone.
- In storage container/pitcher, add 1/4 cup of lemon juice per 5 cups of watermelon juice.
- Mix thoroughly, using a whisk or wooden spoon.
- Pour into a glass and enjoy! Add ice cubes if you prefer juice a little colder.
- Juice will store, refrigerated, up to one week.