This 1-ingredient watermelon juice recipe is simple, sweet, and SO refreshing. There’s no added sugar, so it’s perfectly refreshing on hot summer days, and it’s so easy to make – no juicer needed.
🍉 What Makes This Recipe So Good
- It tastes – dare I say it? – even better than that amazing, delicious, refreshingly fruity bottled watermelon water you can find at the store, and it won’t cost you $4+ per serving.
- Watermelon juice is incredibly easy to make! The most difficult part is cutting the watermelon (if you need tips for that, check out this post) but honestly you could use the pre-cut fresh watermelon chunks from the grocery store if you wanted to save even more time and energy.
- There’s no added sugar or other flavors in this recipe. It’s just 100% pure, incredible watermelon! If you wanted to blend in lemon juice (which would make it taste just like Wtrmln WTR) or even a little mint, you absolutely could, but I prefer my juice super simple.
- On it’s own, watermelon juice is a little thick compared to water or most store-bought juices. That’s because it’s pulverized fruit, fibers and all. I prefer it that way, but if you don’t, don’t worry! If you want to thin your watermelon juice out a little, just blend in water until you’ve achieved your preferred consistency.
How Do You Choose the Best Watermelon?
There’s really nothing worse than biting into a piece of watermelon and getting a mouthful of tough, dense, flavorless melon. Luckily, there are things you can look for to cut down on the odds of that happening! Choosing the right watermelon will have a big impact on your watermelon juice.
- Find one that’s pretty heavy for its size. The extra weight generally means more water, which means a juicier watermelon.
- It should have a deep-yellow spot on one side. Why? That spot is where the watermelon was resting on the ground before it was picked, a.k.a. the field spot. The darker color generally means it was on the vine longer, which usually means a sweeter watermelon. The sweeter the watermelon, the sweeter the watermelon juice.
- Knock, knock! Rap on the watermelon a time or two. Your knuckle should bounce off the surface, and you should hear a deep sound. You can give the rind a squeeze, too – if it squishes at all, move on to the next one.
- Choose one that’s a deep, rich green, with pale yellow stripes and a dull (not shiny) complexion. Also, if it has brown spots or streaks that look kind of like webs, that’s a good thing! That usually means it was pollinated more, and the more it was pollinated, the sweeter it’ll be.
- A general “rule” to keep in mind if you’re buying a fresh, whole watermelon is that every pound of watermelon gives you approximately 1.5 cups of watermelon. That means, for this juice recipe, you’ll want a watermelon that’s roughly 4 pounds, minimum.
- If you want a juice with less pulp, just pour the blended watermelon through a fine mesh sieve over a pitcher or large jar. Keep in mind that the pulp is where the fiber is, though. I prefer to keep mine a little pulpy since watermelon is pretty high in sugar.
- Want the ultimate watermelon flavor? If you usually eat watermelon with a little salt, sprinkle a pinch of fleur de sel into your watermelon juice, either before you blend it or before you serve it. Incredible.
- I really recommend serving this watermelon juice chilled, or at the very least over ice. You could also freeze some of the juice into cubes and use those in your glass of juice. That way, as they melt, they’re not watering down your drink!
💬 Frequently Asked Questions
You can – though I think the blender is the easiest way. Just make sure you process everything really well. You’ll probably want to strain the juice, too.
Absolutely! Watermelon’s ridiculously hydrating (it’s 92% water!) but it’s also packed with lycopenes (which help fight free-radicals), cucurbitacin E (an anti-inflammatory), vitamin C, carotenoids (which your body turns into vitamin A), potassium, magnesium, and B vitamins.
You can if you want. Keep in mind that watermelon can lead to bloat or stomach discomfort in general, and the high fiber content may be hard for some people to digest if it’s consumed in large quantities.
Try These Other Summertime Drinks
- Virgin Mojito
- Orange Julius Recipe
- Cucumber Jalapeño Margarita
- Cucumber Water
- Frozen Lemonade
- Pineapple Smoothie
- Cucumber Margarita on the Rocks (By the Glass or Pitcher)
- Magic 2-Minute Fruity Frozen Margaritas
- Peach Bellini
- 6 cups cubed seedless watermelon from approximately 4-pound watermelon
- 1 cup water optional
- Fine mesh sieve optional
- Place cubed watermelon in blender.
- Blend at medium speed, increasing speed slowly until watermelon is completely smooth. If desired, add water and blend again to achieve thinner consistency.
- Serve immediately over ice or refrigerate until chilled. Note: if you'd prefer a no-pulp juice, you can strain the liquid through a sieve before serving.
- I personally prefer the watermelon juice without extra water added, but you can add water–as much or as little–as you like!
- If you have any leftover watermelon juice, refrigerate it in an airtight container up to 2 days max.
Watermelon Juice Variations
- Thin your watermelon juice with sparkling water instead of flat.
- Blend in vodka or rum (plain or flavored).
- Add peeled, diced cucumber and a little lime juice. You’ll probably want to strain this one.
- Blend fresh mint leaves or a dash of mint extract with the watermelon chunks.
- Cut the watermelon into chunks, then line the chunks on a sheet pan. Set the pan in the freezer until the watermelon’s frozen, then blend the frozen cubes until you’ve got a watermelon daiquiri consistency.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.