This Fresh Watermelon Cucumber Mint Juice is absolutely refreshing. It's also incredibly easy to make with all natural and organic ingredients, in just under 30 minutes. It's certainly the best drink of the summer.
Who else loves a glass of good ole' natural juice? My little guy, that's who!
This past weekend has been a whirlwind. I was super busy with work, had a great time making awesome recipes, enjoyed my Birthday, and everything in between. It was most certainly jam packed.
How to Make Homemade Watermelon Cucumber Juice?
The great thing about this refreshing homemade juice is that you don't need a juicer!
You'll start by making the flavoring syrup in a pot on the stove. All this takes is to dissolve sugar in water so you don't get any gritty sugar texture in your drink. This syrup gets infused with mint for 20-25 minutes. During this steeping period, you'll get tons of minty flavor into your juice.
Next, you're ready to make the juice. Simply add the syrup, fruit, and veggies to a blender. It only takes about 2 minutes on low speed to become smooth and pureed.
Note: If your blender is on the smaller side, divide the mixture into two batches to avoid a mess!
Finally, if you like a pulp-free juice, simply strain the mixture through a fine-mesh strainer and enjoy the watermelon cucumber juice over ice.
Ingredients for Watermelon Cucumber Juice
The ingredients for this refreshing watermelon cucumber drink are all whole food, all-natural items that are easy to find at the grocery store:
Organic cane sugar to sweeten the juice, though you could also use agave or honey.
Fresh watermelon. Choose seedless if you can!
Cucumbers. You can leave the skin on for added fiber, but make sure to choose an organic cucumber if so.
Adding Bubbles & Garnishes
If you like your juice a little fizzy, you can definitely add a splash of seltzer water or club soda to each glass when you serve.
For garnish, I love plenty of fresh basil and extra chunks of watermelon.
In a saucepan over medium-high heat, add together the water, mint leaves, and cane sugar (whisking them to combine) and bring to a boil, about 1-2 minutes.
Reduce the heat to low and simmer for another 2-3 minutes. Remove from heat and let cool completely, about 30 minutes or so. Discard the mint leaves.
TO MAKE THE JUICE:
Next, add cooled 'syrup' mixture to a high-powered blender along with the lemon juice, cubed watermelon and cucumbers and blend on medium-high speed until smooth and 'foamy', about 2-3 minutes.
Once done, slowly pour + strain juice into a pitcher, squeezing the pulp against the strainer to ensure that all juices are extracted. NOTE: If preferred, you can skip this step and leave pulp in.
To serve—add drink to prepared glass(es) and garnish, if desired. NOTE: If preferred, you can let the juice chill in the refrigerator for 1-2 hours before serving as well.
Sip and enjoy!
Tips & Tricks
STORAGE: Leftovers can be stored tightly sealed in a pitcher with plastic wrap over it or in a sealed mason jar in the refrigerator for up to 2 days. Be sure to stir before serving.ADDITIONAL BOOST: To add a boost to make this juice more powerful, you can use honey instead of cane sugar as the sweetener or add cayenne pepper, allspice, cinnamon, ginger or basil (boiled with mint leaves), chia seeds, turmeric/black pepper, etc. I would use about 1 teaspoon of any addition.