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Gallery Recipe Summary prep: 5 mins total: 25 mins Servings: 6 Yield: Makes 6 cups
Ingredients Ingredient Checklist 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 Notes Juice can be refrigerated for up to 3 days.
Gallery
Recipe Summary prep: 5 mins total: 25 mins Servings: 6 Yield: Makes 6 cups
Gallery
Recipe Summary prep: 5 mins total: 25 mins Servings: 6 Yield: Makes 6 cups
Recipe Summary
prep: 5 mins total: 25 mins
Servings: 6 Yield: Makes 6 cups
prep: 5 mins
total: 25 mins
prep:
5 mins
total:
25 mins
Servings: 6
Yield: Makes 6 cups
6
Makes 6 cups
Ingredients
Ingredients
- 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
Directions
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.
Divide juice among 6 ice-filled glasses, and garnish with lemongrass stalks.
Cook’s Notes Juice can be refrigerated for up to 3 days.
Cook’s Notes
Juice can be refrigerated for up to 3 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Watermelon Juice with Ginger and Lemongrass
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Watermelon Juice with Ginger and Lemongrass
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest