Homemade Watermelon Juice

The woman behind Atelier Pip, Zoe Burgess along with mixologist Robin Kolek, develop drinks and flavors for some of the finest bars and restaurants in London, Berlin, Milan, Prague, Kiev, Mexico City, Singapore, Hong Kong, and more. Together with food photographer Maria-Elena Constantinescu, they concoct a wonderful watermelon juice for TABLE Magazine.

Why Use Coconut Oil in Homemade Watermelon Juice?

While it may sound odd to use coconut oil while making our Watermelon Juice, it actually adds an extra textural and health element. A small amount of the oil is blended thoroughly into the juice. This contributes a very slight creaminess or silkiness to the juice that wouldn’t be present otherwise. Plus, if you’re looking for further health benefits, coconut oil (or our other substitution grapeseed oil) can aid your body in various ways. The medium-chain triglycerides (MCTs) found in coconut oil can potentially help your body absorb the fat-soluble vitamins present in the fruit. This means you have a chance of increasing good cholesterol as well as helping balance blood sugar levels. While this all still requires more research, there are studies out there that show the possibility of benefits.

Homemade Watermelon Juice

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• Author: Zoe Burgess and Robin Kolek

Print Recipe

Description

Homemade is always better. Especially when it comes to juice.

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Ingredients

Scale 1x2x3x

• 1 watermelon, approximately 4 pounds
• 1 tsp coconut or grapeseed oil
• 1 lemon, juiced
• 4 sprigs fresh thyme, lemon thyme, or fresh mint
• Fresh blueberries, strawberries, raspberries frozen into ice cubes

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Instructions

1. A few hours in advance, put a berry or two in each chamber of two ice cube trays. Add distilled water for very clear ice cubes. Put in freezer.
2. With a knife, removed the green rind and white pith of the watermelon. Cut into cubes.
3. Put 1 tsp coconut oil and half of the watermelon cubes into a non-stick saucepan. Cook until the fruit turns dark red. Stir constantly so as not to brown the fruit. Let cool.
4. In a blender, mix cooked and raw watermelon until smooth, with the juice of half a lemon. Taste and add more if you want more acidity. If the juice is too thick, add a bit of water.
5. Put the blended juice in a container with fresh herbs. Refrigerate.
6. Serve over berry ice cubes.
7. If desired, spike lightly with gin and a splash of seltzer.

Recipe by Zoe Burgess and Robin Kolek
Photography by Maria-Elena Constantinescu

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