Watermelon is the hottest new pressed juice flavor in the city. While the fruit is over 90% water, it keeps you hydrated in hot temperatures. A serving also packs in about one-third of the recommended daily value of Vitamins A and C, plus some potassium. At the end of Summer 2013, a study in the Journal of Agricultural and Food Chemistry found that the amino acid in watermelon juice is also a relief for sore muscles. I had seen trainers post pictures of bottled watermelon juice on Instagram and decided to stop at Juice Press after a run last weekend. They offer a deliciously sweet watermelon juice for $7.99, which hit the spot after my run.
My recipe isn’t meant to mimic the Juice Press recipe, which is a high pressure pasteurized juice, but it’s a refreshing option to make at home this summer. It’s especially easy to make because watermelon is already juicy and doesn’t require a fancy blender. However, I have the Cuisinart Compact-Smoothie Blender, which comes with convenient to-go cups.
- 6 lb watermelon (5 servings)
- 1 small lime, juiced
- Cut watermelon in half and remove seeds with spoon if needed
- Scoop watermelon flesh into blender and throw away rind
- Blend watermelon until nearly smooth
- Add lime juice and blend again until entirely smooth
- Pour juice through strainer to remove film (optional)
- Pour juice over ice and add natural sweetener if needed