Fresh Watermelon Juice
This fresh watermelon juice is cold, sweet, and vibrantly pink — pure summer in a glass. Made with just cubed watermelon, a squeeze of fresh lime, a pinch of sea salt, and optional honey, it comes together in about 10 minutes with almost zero effort. It's naturally hydrating, beautifully refreshing, and endlessly customizable with herbs, spices, or extra fruit.
Equipment
- High-speed blender Or use a cold press juicer
- Juicer (optional) Alternative to blender
- Fine-mesh strainer (optional) For a smoother, pulp-free texture
- Sharp knife For cutting and cubing the watermelon
- Cutting board Large and sturdy
- Large mixing bowl or pitcher For collecting strained juice
- Measuring spoons
- Citrus juicer (optional) A fork works too
- Tall glasses For serving
Ingredients
- 6 cups watermelon about 900g / half a small watermelon, cubed and seeded
- 1 lime juiced (about 1.5–2 tablespoons fresh lime juice)
- 1 tablespoon honey optional; adjust to taste based on sweetness of watermelon
- sea salt just a pinch, about 1/8 teaspoon
- ice cubes for serving
Instructions
- Rinse the watermelon, cut it in half, and slice the flesh away from the rind. Cut into rough 2-inch cubes, removing any visible seeds, to yield 6 cups.
- Roll the lime firmly on the countertop to loosen the juice, then slice in half and squeeze out all the juice, removing any seeds.
- Add the cubed watermelon to a blender, secure the lid, and blend on high for 30 to 60 seconds until completely smooth and liquid.
- For a smooth, pulp-free result, pour the blended juice through a fine mesh strainer into a large bowl or pitcher, pressing the pulp gently with a spoon to extract all the liquid.
- Stir in the fresh lime juice, a pinch of sea salt, and honey if using; mix well until the honey is fully dissolved.
- Taste the juice and adjust with more lime for brightness, more honey for sweetness, or another small pinch of salt to balance the flavors.
- Fill tall glasses generously with ice, pour the watermelon juice over the top, and serve immediately with a lime slice or small watermelon wedge as garnish if desired.
Notes
- Choose a ripe watermelon: Look for a large, creamy yellow field spot on the bottom — this signals the watermelon ripened fully on the vine and will be naturally sweeter.
- Chill before blending: Refrigerate the cubed watermelon for 30 minutes before blending so you need less ice and the juice stays colder longer in the glass.
- Don't skip the salt: A tiny pinch of sea salt enhances the natural sweetness and rounds out the flavors — it makes a noticeable difference even though it seems counterintuitive.
- Taste before sweetening: A ripe summer watermelon is usually sweet enough on its own, so always taste before adding honey to avoid over-sweetening.
- Straining is optional: Skip the strainer if you prefer a thicker, more wholesome texture. Blending alone in a high-speed blender gives a fairly smooth result.
- Make ahead: The juice can be blended and strained up to 24 hours in advance. Store covered in the refrigerator and stir before serving as it will naturally separate.
- Storage: Keep leftover juice in a sealed glass container in the fridge for up to 2 days. Flavor and color are best within the first 24 hours.
- Freeze for later: Pour juice into ice cube trays, freeze until solid, then store cubes in a zip-lock bag for up to 2 months. Use them to chill drinks without diluting them.
- Flavor variations: Try blending in 8–10 fresh mint leaves, 1 teaspoon of grated ginger, or 1 cup of fresh strawberries to change up the flavor profile.
- Seedless watermelon tip: Using a seedless watermelon saves significant prep time and eliminates any risk of seeds ending up in the blender.
Nutrition
Serving: 1ServingCalories: 45kcalCarbohydrates: 11gProtein: 0.9gFat: 0.2gPolyunsaturated Fat: 0.1gSodium: 20mgPotassium: 170mgFiber: 0.4gSugar: 9gVitamin A: 10IUVitamin C: 15mgCalcium: 1mgIron: 2mg
Tried this recipe?Let us know how it was!