Watermelon & Mint Juice

My first post, yay! Now that that’s out of the way we can begin. Since my return I’ve been spending my time at my parents place and took the opportunity to take advantage of their lovely juicer. I’ve wanted to include juicing into my morning schedule for ages but have just never had, well.. The juicer.

I’m sure you can imagine my excitement when I got here and found what I deem to be an rather fancy piece of kitchen equipment. It also happens to be melon season here so I took advantage of the situation and bought a very large watermelon. I’m going to put it out there, this is possibly the first of many watermelon-related posts! I’ve rediscovered my childhood love for them and I am now asking myself why I didn’t get back on the wagon sooner.

This is a really simple juice, but it’s a sweet and energising way to start the day. As it’s extremely hot here I was after something cooling and fresh. I am not a big fan of citrus flavours so this was perfect. You do have to use a copious amount of watermelon, but I believe drinking it first thing in the morning beats trying to sit down and munch your way through it.


The grapes were a last-minute addition. I was after a slight tartness and I was avoiding adding too much lemon as putting it through the juicer can sometimes result in a bitter aftertaste. Needless to say, prior to this I was a juicing newbie so I came to realise quickly that trying to juice grapes requires at least intermediate skills! You can’t just bung them in and turn it on, I found holding them in place with the food pusher then setting it to low worked best. I adore grapes and I am yet to find a pre-packaged juice that tastes as good as the real thing. Maybe on my next attempt I’ll try grape juice.


½ a large watermelon came to 4 – 4 ½ cups

 500 grams grapes

30 grams mint leaves

1 lemon

Begin by juicing your melon; if you have the time I would suggest picking out as many of the seeds as you can. Quarter your lemon and juice it. Pluck your grapes from the stems and juice in quite large handfuls at a time. I found that going slower with the grapes worked better. Lastly place your mint sprigs in the juicer and juice, save some for decorating and to put in the bottom of the jug you will be serving the juice in. Stir well and pour over ice in your serving jug.

This juice should be served chilled and is best served in a glass with a small mountain of ice. The colder it is, the more sumptuous. All in all, juicing is a fantastic way to get more fruit and veg into your day, I just don’t know if I could be bothered first thing in the morning before I have to be at work and all the rest of it. Having a juicer at my disposal has shown me that the possibilities are infinite and the only limitation is what’s in your fridge.

What have you juiced lately? Let me know J 

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