We tried demitasse cups of this refreshing soup/beverage as an amuse-bouche at Mosaic Restaurant. It’s an elegant American version of India’s mango lassi. Even my husband, who is not a watermelon f...
To make watermelon juice, add watermelon chunks to an upright blender, purée until liquefied and then strain through a fine-mesh sieve to remove all solids. (Compost the pulp.)
Every 3 pounds of watermelon (before the rind is removed) usually yields between 3½ to 4 cups of juice, after straining.
For watermelon water, use 1 part watermelon juice for every 6 parts water.
About this recipe
From the book Vegan Soul Kitchen by Bryant Terry. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2009.
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Now I know that a tad of salt actually adds a pleasant contrast and helps bring out some of the watermelon’s sweetness. Basil, which goes perfectly with watermelon, provides a nice accent.