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Hand-Crushed Watermelon Juice

This method involves manually crushing fresh watermelon to extract its juice without a blender, resulting in a naturally cloudy, sweet liquid with vibrant color. The final product has a slightly chunky, pulpy texture, showcasing the juicy, grassy flavor of ripe watermelon in a rustic presentation.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Homemade
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg fresh watermelon seedless or de-seeded for ease

Equipment

  • Large bowl
  • Clean kitchen towel or cheesecloth
  • Hands (for crushing)

Method
 

  1. Cut the watermelon into manageable chunks, about 2-inch pieces, and place them in a large bowl.
  2. Using clean hands, firmly crush and squeeze the watermelon pieces to break down the flesh, releasing the juice. Continue until the mixture becomes visibly watery and bright in color, with some pulp separating.
  3. Place a clean kitchen towel or cheesecloth over the bowl and gently press or squeeze to extract more juice from the crushed watermelon mash, catching the liquid as it seeps through. Discard or set aside the remaining pulp.
  4. Pour the strained juice into glasses, adjusting the volume by crushing more watermelon if desired to increase yield. Serve immediately for the freshest flavor and vibrant appearance.

Notes

For a clearer juice, strain through a fine mesh or cheesecloth multiple times. You can chill the juice before serving for a refreshing experience.