Photo by Alex Lau, Food Styling by Rebecca Jurkevich
This recipe is a genius way to use up the second half of that enormous summer watermelon you’ve been snacking on. There is truly nothing more refreshing than a cold glass of salted watermelon juice. Oh wait, but what about a salted watermelon margarita? Here’s a recipe for that too. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.
Recipe information
Yield
Makes about 4 cups
Ingredients
6 cups cubed watermelon (from ¾ of a 6-lb. baby seedless watermelon)
¾ tsp. kosher salt
Lime wedges (for serving; optional)
Preparation
Step 1
Purée watermelon in a blender until smooth. Strain through a fine-mesh sieve into a large pitcher or measuring glass, pressing on solids to extract as much juice as possible; discard solids. Mix in salt.
Step 2
Pour juice into ice-filled glasses. Garnish with lime wedges if desired.
Recipe notes
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