Watermelon Juice |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 10-pound watermelon, chilled | ||
| 1 | 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 the seeds and pulp. Pour the juice into a pitcher. Repeat this process until all the watermelon has been blended and sieved. A vegetable juicer can also be used to make watermelon juice. Follow the same steps as above. Chill and serve cold. |