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Watermelon Juice with Ginger and Lemongrass

Thanks to watermelon's natural sweetness, this drink doesn't call for sugar.

  • yield: Makes 6 Cups; Serves 6




  • 4 pounds watermelon, peeled and cut into cubes (12 cups)
  • 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
  • 2 1/2 teaspoons finely grated (preferably on a Microplane zester) lemongrass
  • 1 1/2 teaspoons finely grated (preferably on a Microplane zester) fresh ginger
  • Coarse salt
  • Ice cubes
  • Garnish: trimmed lemongrass stalks

Cook's Note

Storage: Juice can be refrigerated for up to 3 days.


  1. Step 1

    Puree watermelon in a blender until smooth. Strain mixture through a fine sieve into a pitcher. Stir in lemon juice, lemongrass, ginger, and 1/8 teaspoon salt. Refrigerate until chilled, about 20 minutes.

  2. Step 2

    Divide juice among 6 ice-filled glasses, and garnish with lemongrass stalks.

Martha Stewart Living, July 2011