opinionated alchemist

 I am not sure if I am the only person who likes fresh watermelon (if it is nice, ripe and sweet) - but is usually disgusted by watermelon juice. It is a catastrophe - and it is independent if it is a pasteurized juice (there are few - maybe because of exactly this reason) - if it is purchased fresh - or homemade juice. A slow juicer makes it a bit better - but I would still rather drink any different juice. I believe, that it is a) the lack of acidity and b) the seeds, which introduce some "tannins" into the juice, which doesn't work with the overall fruity and refreshing aroma of watermelon. I tried basically everything possible (so I thought) to come up with a solution, which taste great. But basically by accident I found the solution: mix the watermelon with some hibiscus infusion. The idea originally was to make a watermelon aguafresca - blended with water and a bit sugar and strained. However I thought, it could not hurt to add a bit flavor. And as I needed anyway s...

It would be overstated that I have been on a quest to make watermelon juice. I think too much of variety of juices is... boring and unnecessary. And I have had the stance: who needs watermelon juice anyway? But here is the problem - even if watermelon is about the most horrible fruit based beverages you can put into your mouth (never tried it: but I guess that pruno cannot be much worse)  guests are still ordering it. And I do think: WTF??? Let’s first of all understand why watermelon isn’t that great: Ripeness: There was a “hack” which said, that you should get round watermelons (as they are apparently female and sweeter than elongated male ones), you should go for a brown and dried stem and not a greenish one (as the melon then was harvested ripe), and that you should use ones with big yellow spots (the watermelon lied in the sun - and the yellow spot supposed to be the place where it lied on the floor in the sun) and it should have some “spiderweb” like scars (I forgot th...