Ingredients:

  • 1 medium seedless watermelon (about 10-12 lbs)

Instructions:

  1. Slice the watermelon in half and remove the rind. Cut the red flesh into 2-inch cubes, ensuring a thin sliver of the white rind is left behind to avoid bitterness.
  2. Fill a high-speed blender or food processor with the watermelon cubes in batches. Pulse on high for 30-60 seconds until the mixture is completely liquefied into a thick, frothy puree.
  3. Pour the puree through a fine-mesh strainer or a nut milk bag into a large glass pitcher. Use a spoon to press the pulp firmly to extract all the juice.