• Gather all the ingredients.
  
• With a sharp knife, slice 1 small watermelon in half.
  
• Using a spoon (I use a big serving spoon), scoop out the flesh and transfer it to a blender (I use a Vitamix) or food processor. Remove the seeds, if your watermelon is not the seedless kind. Tip: I like this method more than cutting the watermelon into cubes because you will never lose watermelon juice and the working surface stays clean!
  
• Pour the juice left at the bottom of the watermelon half into the blender. Don‘t discard the rind (I‘ll show you a delicious recipe with this below). Then, continue with the other half.
  
• Squeeze the juice from ½ lime into the blender (I use a lemon squeezer).
  
• Blend the watermelon until it liquifies and is totally pulverized. Tip: At this stage, cover and cool in the refrigerator for 1–2 hours if your watermelon wasn‘t pre-refrigerated.
  
• Taste the watermelon juice to check the sweetness. I usually mix in 2 Tbsp Homemade Simple Syrup even if the watermelon is naturally sweet. It takes off the sharpness. Alternatively, you can always add simple syrup to your individual glass later.
  
• Simple syrup is made of equal parts sugar and water. If you have 5 extra minutes, you should definitely make a big batch and keep it around, especially in the summer months. Because it‘s a liquid sweetener, it blends easily with all kinds of beverages!
  

To Serve

• Pour the Homemade Watermelon Juice into a glass. Optionally, garnish with a slice of lime and mint leaves. You can also add a few ice cubes to the glass to keep the juice well chilled.
  

To Store

• The watermelon juice will keep in the refrigerator, covered, for up to 2–3 days. The juice will separate, so stir it with a spoon before serving.

To Repurpose the Watermelon Rind

• My family and I absolutely love this Pickled Watermelon Rind recipe and hope you will like it as much as we do.
  
• Cut the watermelon rind into small pieces. Then, cut off and discard the tough, dark green skin from the white part of the rind.
  
• Now, slice the white watermelon rind into a uniform size and shape for optimal pickling. For this batch, I used ½ inch (1.3 cm) pieces, but you can cut yours into cubes or other shapes. Now, hop over to this recipe for the pickling sauce and instructions!