Made this more out of guilt than anything else – grabbed a watermelon, no big deal. But I swear, peeling back that bright green rind feels oddly intimate, like uncovering a secret. Then there’s this smell—greasy, sweet, something faintly vegetal and sharp at the same time. It hits before I even blend it. I used to think watermelon was just for cut-up snacks, but juicing it turns out to be a whole other story. It’s like the fruit’s essence comes alive, somehow sharper, more intense. Right now, I need this. Something about these long days, the heat, the soft glow of early mornings, makes this simple, pure juice almost sacred. Maybe I’m overthinking, but a good watermelon juice is one of those rare times you feel like you’re drinking a little bit of summer in a glass.

Watermelon Juice

This recipe involves blending peeled watermelon flesh into a smooth juice, resulting in a vibrant, ruby-colored beverage. The final texture is thin and refreshing, with a subtle sweetness and a faint vegetal aroma discernible from the pureed fruit.

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Prep Time 10

Total Time 10

Servings: 2

Course: Main Course

Cuisine: none

Calories: 70

Ingredients Equipment Method

Ingredients

1 largest half Watermelon peeled and seeded

Equipment

Kitchen knife
Cutting board
Blender
Fine-mesh sieve or strainer

Method

Use a kitchen knife to carefully cut the watermelon in half, then peel off the thick green rind with your fingers or a knife, exposing the bright red flesh. Cut the flesh into smaller chunks, approximately 1-inch in size, on a cutting board.
Transfer the watermelon chunks into the blender jar, ensuring all the pieces are evenly spread for smooth blending.
Secure the lid on the blender and blend on high speed for 30-45 seconds until the mixture appears uniformly smooth and slightly frothy. You should see a vibrant, deep red liquid with no large chunks remaining.
Place a fine-mesh strainer or sieve over a large bowl or pitcher, and pour the blended watermelon through it. Use a spoon or rubber spatula to press the pulp gently, extracting as much juice as possible and leaving behind seed and fiber remnants.
Pour the strained watermelon juice into glasses. Optionally, chill in the refrigerator for 10-15 minutes before serving for a more refreshing experience.
Serve the bright pink juice immediately, garnished with a small sprig of mint or a thin slice of watermelon if desired.

Sometimes I wonder if it’s supposed to be so easy to enjoy one ingredient. No fuss, no magic tricks. Just blending and drinking. Like a tiny rebellion in the middle of a busy day.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.

Watermelon Juice: The Unexpected Morning Ritual I Didn’t Know I Needed