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Watermelon Seed Crisps in Juice

This recipe involves blending freshly cut watermelon with its seeds to create a juice that incorporates the natural crackling and popping sounds of the seeds. The seeds remain partially intact, adding texture and a salty tang to the smooth, vibrant red liquid. The final drink showcases a bubbly, slightly granular appearance with contrasting textures from the seeds.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Fusion
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups watermelon cubes seeded, ripe
  • 1/4 cup watermelon seeds cleaned and dried

Equipment

  • Blender
  • fine mesh sieve
  • Knife
  • Cutting board

Method
 

  1. Use a sharp knife and cutting board to cut ripe watermelon into 2-inch cubes. Remove any large seed clusters and measure 4 cups of cubes.
    4 cups watermelon cubes
  2. Spread watermelon seeds on a clean kitchen towel and allow them to dry completely for 10 minutes to prevent clumping during blending.
    1/4 cup watermelon seeds
  3. Place the watermelon cubes and dried seeds into a blender. Blend on high speed for 30 seconds, ensuring the seeds are partially cracked but not fully ground, creating a chunky, textured mixture.
    4 cups watermelon cubes, 1/4 cup watermelon seeds
  4. Strain the blended mixture through a fine mesh sieve into a bowl, pressing gently with a spoon to extract the juice while leaving larger seed fragments behind for texture.
  5. Pour the strained watermelon juice into glasses. Observe the bubbly, slightly granular appearance with visible seed bits and bubbles forming on the surface.
  6. Optionally, garnish with a small watermelon wedge or a sprig of mint for visual appeal and extra freshness.

Notes

Ensure seeds are dried thoroughly to achieve the desired crackling effect. Adjust blending time for preferred seed texture.