A light, very refreshing watermelon juice perfect for May Day gatherings and picnics. It is made from ripe watermelon blended with lemon juice, a pinch of salt, optional honey, and fresh mint; it can be served with sparkling water for bubbles. The juice has the natural sweetness of watermelon enhanced by the acidity of lemon and the aroma of mint. It looks aesthetically pleasing in a clear pitcher with a slice of lemon and a mint leaf — the bright red color beautifully contrasts with the green. Great as a drink on a warm afternoon, with grilled dishes, and as a light snack outdoors.
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Prepare the tools: a sharp knife, a large cutting board, a blender (min. 1.5 l), a fine sieve or cheesecloth, a pitcher, a measuring cup, a spoon. Make sure the blender and sieve are clean and dry. Chill the sparkling water in the refrigerator beforehand if you plan to use it.
Place the watermelon on a cutting board. Cut off both ends to prevent the fruit from rolling. Slice the watermelon in half, and then cut each half into quarters. Remove the skin by making vertical cuts from the edge of the flesh to the rind. Cut the flesh into pieces about 2-3 cm in size, removing any visible seeds and hard, white parts near the rind.
Before squeezing, roll the lemon a few times on the countertop under your hand to soften the flesh and get more juice. Cut the lemon in half and squeeze the juice into a small bowl — you can use a manual juicer. Remove the seeds. If the juice has seeds, strain it through a sieve before adding it to the blender.
In the blender jug, add the prepared watermelon pieces (first fill the blender to a maximum of 2/3 of its height), add lemon juice and a pinch of salt (1 g). If you are using honey and mint, add 30 g of honey and half of the mint leaves (leave the rest for decoration). Blend on high speed for 45-60 seconds until the mixture is completely smooth and free of visible pulp pieces.
If you prefer a clear juice without pulp, strain the blended mixture through a fine sieve into a large pitcher. Using a spoon or spatula, press the pulp until almost all the juice flows out. You can use the remaining pulp for a smoothie or add it to a fruit salad.
Taste the juice and assess the consistency. If it is too thick or sweet, add 200–500 ml of chilled sparkling water (to taste) and gently mix. If you need more acidity, add a little more lemon juice. If the watermelon is not very sweet, add honey by the tablespoon (15 g) and stir until completely dissolved. Taste again and adjust the flavor.
Pour the juice into a pitcher and chill in the refrigerator for 20–30 minutes or serve immediately with ice cubes. Garnish each glass with a sprig of mint and a slice of lemon. If serving at a picnic, keep the pitcher on ice in a bowl to maintain the drink's temperature.
Store the remaining juice in the refrigerator in a closed glass pitcher or bottle for a maximum of 24–48 hours. Before serving, shake or stir well, as the juice may separate slightly. Do not freeze whole — the consistency may change after thawing.
Watermelon comes from Africa and has been cultivated for centuries as a source of refreshing juice. In Polish cuisine, a pinch of salt is often used to enhance the sweetness of the fruit — a trick that is known and used locally.
Serve chilled in a clear pitcher with lemon slices and mint sprigs. For a sparkling version, add sparkling water just before serving. For children, omit the honey and serve without additional salt. You can also freeze some of the juice in ice cube trays and serve instead of regular ice to avoid diluting the flavor.
Store in an airtight container in the refrigerator for up to 48 hours. Long-term storage or freezing of the entire juice is not recommended (texture change). Before serving, stir, as natural sediments may separate.
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Refreshing drinks are an important element of May Day gatherings. It's worth preparing both alcoholic and non-alcoholic options for all guests.
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