Watermelon juice

Yield: 10 cups

Measure Ingredient
10 pounds Watermelon, chilled

Slice the watermelon lengthwise into slices 1 to 2 inches thick.

Carefully cut away the rind and discard. Place as much flesh as will fit into a food processor and process until smooth, about 15 seconds.

Press through a fine sieve and discard seeds and pulp. Pour the juice into a pitcher. Repeat this process until all the watermelon has been blended and sieved. Chill and serve cold.


From "Native American Cooking," by Lois Ellen Frank Submitted By MICHELLE HOWE On 06-27-95

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