Watermelon Juice with Orange and Hibiscus
Seasonal fruit stars in this unique watermelon juice recipe featuring an unusual pairing of orange and hibiscus, perfect for those hot summer weekends.
![two glasses of watermelon juice on a table](https://images.prismic.io/goodnature/M2NmZTk2ZTEtMDRmNS00YjYxLTlkOTktNDM3NjI4MzhjMDky_watermelon-juice-hero.jpg?auto=compress,format&rect=0,0,1200,628&w=1200&h=628)
Ingredients
watermelon (peeled) | 12 oz | 340 g | 2 1/4 cups watermelon |
orange (peeled) | 1.75 oz | 50 g | 1/2 small orange |
hibiscus (dried) | 0.03 oz | 0.9 g | 1 teaspoon hibiscus |
cardamom | 0.01 oz | 0.3 g | small pinch ground |
water | 1.3 oz | 37 g | 2 1/2 tablespoons water |
Directions
-
Heat water to just under boiling, add hibiscus and place in the fridge until cooled down to room temperature.
-
Drain the hibiscus flowers from the tea (you can make this ahead of time and store in the refrigerator).
-
Wash the produce and prep by peeling the watermelon and orange, then weigh.
-
Grind the watermelon and orange, then press.
-
Add the juice to the strained tea, grate a small pinch of cardamom (or use ready ground), and mix all together.
Pro tips
-
Ripe watermelons are higher in nutrients than ones that are not ripe. Learn how to pick a ripe watermelon in this article: How to Pick a Ripe Watermelon
-
Watermelon and orange are mushy fruit, so take care not to overfill the press to avoid overflow.
-
If you don’t have access to fresh cardamom, use a small pinch of ready ground per serving.
-
A slice of red beet can be substituted for the dried hibiscus if you don’t have any on hand.