Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT

The Ohms family loves a good juice bar. It's tradition. We always include little pitchers of spiced roasted pineapple purée, watermelon purée and ginger simple syrup; bottles of chilled seltzer; and a colorful bowl of sliced lemons, limes, oranges and maraschino cherries. Can't forget the cherries. If you love melons of all sorts, you can modify this easy recipe so that it is half watermelon and half cantaloupe.

Watermelon Purée
  • 12 cups chopped watermelon (remove as many big seeds as possible)
  • 1/2 cup granulated sugar (can substitute sugar equivalent)
  • 3 tablespoons fresh lime juice
  • Whisker of kosher salt to taste

    In a little bowl, whisk together the sugar (or sugar substitute) and lime juice. In batches, purée the chopped melon and the sweetened lime juice mixture. Pour the watermelon juice through a strainer into a large glass bowl. Swirl the juice around the strainer but don't press on it. Let it sit for a bit, only swirling the mixture with a spoon lightly. Do not press on the thick residue (to keep the watermelon juice clear pink-red without foam). We enjoy it immediately as is or made into adult beverages. We freeze the remainder in flat airtight bags for the winter.

  • Recipe Seeds: Melons

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