Watermelon Water

You can use a whole watermelon or pre-cut watermelon cubes. I almost always grab the pre-cut because it’s seedless and saves a ton of time. Just know it costs more and doesn’t stay fresh as long, so use it pretty quickly after buying.

If you’re picking out a whole watermelon, grab one that feels heavy for its size and sounds hollow when you tap it. Look for a creamy yellow field spot, that’s how you know it had time to ripen properly. Skip any with bruises, dents, or weird bumps because those usually aren’t the sweet ones.

I typically buy seedless watermelon, so it just has the white seeds. I don't remove these because you will strain the mixture to remove the pulp to create smooth water. The seeds get strained out during this process.

No blender? No problem. Watermelon is naturally packed with water, so it breaks down pretty easily on its own. Just chop the watermelon into small pieces and add it to a large bowl or pitcher. Use a potato masher, fork, or even the back of a wooden spoon to mash it down until the juices release.

From there, you can strain the mixture through a fine mesh sieve if you want smoother watermelon water, or leave a little pulp if you like more texture. Add cold water, lime juice, mint, or sweetener if you want to dress it up a little more.

I love the taste so I don't add anything. Feel free to add sweetener or sugar to yours if you are looking for a sweet drink. Taste repeatedly and make adjustments to suit your taste.

Store leftover watermelon water in a sealed pitcher or container in the fridge for up to 3 to 4 days. The juice will naturally separate as it sits, so just give it a good stir or shake before serving again. It tastes best within the first day or two while the flavor is freshest.

You can use the leftover pulp to make smoothies, salsa, or as a topping on salads. You don't have to discard it if you wish to repurpose it.