Fresh Watermelon Juice
آب هندوانه
sweetjuicyfresh
draft — yields to be measured Ingredients
| Ingredient | Amount |
|---|---|
| ripe watermelon flesh | 300 g |
Equipment: knife and board, blender, fine sieve, jug.
About this preparation
Watermelon, hendevaneh, is summer itself in Iran, piled in towers at roadside stalls and cooled in fountains and streams. It also has a special winter role: on Yalda, the longest night, families eat watermelon and pomegranate together, a tradition said to bring health through the cold months.
Its juice is light, sweet and refreshing. It is used fresh, never cooked.
How to make it
- Cut the flesh into chunks and remove the seeds.
- Blend briefly, just until liquid; over-blending makes foam.
- Strain through a fine sieve.
- Chill and use the same day.
Yield and storage
- About 150 ml from 300 g flesh.
- Refrigerate and use the same day; it separates and loses freshness.
Tips and troubleshooting
- Very sweet watermelon: reduce added syrup in the drink (Summer Courtyard starts at 2.5 ml rose syrup in that case).
- Bland watermelon: add a squeeze of lime.
- Stir before measuring; the juice separates as it stands.
Different concepts of this preparation
1. Fresh watermelon juice
The recipe above. The house standard.
2. Watermelon and mint
Blend with a few mint leaves.
3. Watermelon and rose
Add a few drops of rose water, a classic summer combination.
Allergen note
No common allergens.
Development notes
- Status: draft; record ripeness and sweetness.