Skip to main content

The way to make better watermelon juice: leave the juice behind...

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:

  1. 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 the reason) - I did all of it, and ended up with a watermelon which wasn’t exactly sweet or interesting. Choosing a ripe and sweet watermelon is like walking through a mine field - and one can be good the other wouldn’t. Hence how exactly can you make a sweet beautiful refreshing juice, if the fruits are so inconsistent (and it is tough to test a big fruit like that)?
  2. Seeds: This is my main concern: in a centrifugal juicer the seeds are crushed and release a tannic taste/aroma. This doesn’t go well with the light refreshing watermelon character. Usually the fresh bought in juices are failing in this aspect. I tried a slow juicer - but if the watermelon has a lot of seeds, you would have the same outcome (and don’t even try to blend it, which is worse). Oh - I tried to “puree” the watermelon through a food mill. This might have been the most exhausting and disappointing 2 hours of my life (guess what, it is work for a serious offender). You could use a seedless melon, which usually cost about 10 times of a normal watermelon - and doesn’t really make commercially sense...
  3. Sweetness: Even a ripe watermelon isn’t usually that sweet. If you eat watermelon, it is quite nice - as you have a crispy texture, and it is (hopefully) cold. Watermelon juice isn’t that interesting though. Again - back to consistent ripeness - you rarely find some really superior watermelons.
  4. Sourness: Again - texture is key, if eating watermelon, which is lost, if you make juice. And the lack of sourness makes it not spoil far quicker than lets say citrus juice, it makes it also flabby and uninteresting.
So how to improve watermelon juice? Well - we are leaving the juice behind and will attempt a nectar.
I first of all juiced the watermelon with a slow juicer. It had less seeds, and I tried to avoid as many seeds as possible. I also juiced the light green rind, which gives a bit more assertive freshness (but even less sugar content). 
Then I added organic unbleached cane sugar. I can’t give you measurements, because all melons are different. Now the drink (basically already a nectar) tasted a bit better. But not by much. So I added some citric acid.. you could use lemon or lime - but then your watermelon drink would taste... well like watermelon lemonade or limeade - but I wanted that it taste like watermelon. Citric acid taste sour, but doesn’t have a specific taste. The drink became even better - but it was still a bit on the boring side and it was also a bit pale.
So I made an infusion from hibiscus. This is dark red and colors the drink beautifully. Not only that, it brings more acidity (but a more multileveled acidity) plus a bit of a “mysterious aroma” which turned out to be perfect for watermelon (who knew? I didn’t even consulted foodpairings.com).

After tasting, even I was happy with the result... I could easily drink this watermelon beverage without remorse (and will)... Could it be carbonated - the heck yes - it could. But even like that, it is a damn tasty juice cocktail which is about 100% tastier than “good” ol’ watermelon juice.

You should try it... and thank me later...


Oh - I will try it, with the notable addition of tequila - because why not?

Update:
I tried the watermelon concoction after a couple of hours and it started to taste “tannic” again. It seems that watermelon juice oxidizes and develops this unfavorable aroma. The only way is, making it fresh I guess then...

Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution!  But when Chris, over at A Bar Above  discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most

"Monin Rocks!" - Really?

R ussell S anchez MONIN UAE MONIN Rocks @ HARD ROCK CAFE Dubai  — with   Rhiandro Gardiner  and Louie Aquias  at  Hard Rock Cafe . I have seen this on my Facebook timeline. And well... I wanted to write about Monin since quite a long time, but haven't. However this message was a catalyst, to speak up. It is already a couple of months ago, that I routinely checked the ingredient list of a Monin bottle. ...and was shocked.... Point is, that I have always defended Monin against my US colleagues as decent brand. At least with the products they offered here in the Middle East and in Europe; they came from their factory in France. Most of the ingredients [except lets say in Blue Curacao syrup] were natural. Long time ago, somebody from Monin explained, that this is due to the quite strict regulations in France for syrup - there it is a family culture to drink syrup sweetened water/seltzer. And off course especially for the k

What is the best cranberry juice in the bar?

A good friend of me "whatsapp'ed" me today and asked for my expertise: "What is the best cranberry juice?" I would loved to just let him know the brand - however it is not that easy. What do we understand of cranberry juice? One of the biggest [maybe the  biggest producer] of cranberry products is Ocean Spray. And: it is well regarded. Problem is: it is not a juice! Wait - what? Ocean Spray doesn't produce a juice - they produce a juice cocktail - which translates into a lot of water, a lot of sugar, some taste-balancers as citric acid [nothing against this really] and a minuscule portion of juice - usually around 3%. Yes they have something which is called 100% juice. Which is on one hand true, on the other the biggest deception ever. Because you don't get 100% cranberry - you get a mixture of juices of concentrate - most of the time apple and white grape and a bit of cranberry. There are also some other brands around, which might feature a h