It’s not the heat and it’s not the pool opening. It’s not the strappy dresses and sandals or the birds chirping too early and the fire-pitless porch parties lasting past midnight.
What tells me it’s summertime is the large, cardboard box full of big green orbs that greets me when I enter Trader Joe’s.
I received that happy welcome last weekend. There was even a woman handing out watermelon samples at a makeshift tasting station. She advised that the sweetest watermelons were ones with yellow on them. Taking her word for it, I grabbed (if you can “grab” a bowling ball without finger holes) a fine looking specimen and weighted down my cart immediately.
At the official tasting station, they were sampling Watermelon Cucumber Juice. Good stuff! I’d bought a container the week before, but hadn’t opened it yet. As Persian Cucumbers are one of my shopping-list staples, I looked in my cart and thought, “Cukes, watermelon…why not make my own juice?!”
Hydratedly inspired, I searched for a recipe and found a three-ingredient drink I thought I could master. The third ingredient was lime juice – and I found that it makes ALL the difference!
(Although there are several sites with similar recipes, mine came from AllRecipes.com. Thanks, AllRecipes!)
How To Make Watermelon Cucumber Cooler:
- 4 Persian cucumbers
- 1/2 the fruit from a watermelon
- 2 limes
Trim the ends off your cukes and cut into bite-sized chunks.
Cut the watermelon into chunks.
Combine the cuke and watermelon chunks and liquify in a blender or food processor.
Stir in the juice from the limes. It’s OK if a little lime fruit drops in, too!
It makes a pitcher-full of juice. Enjoy!
This is what it looked like:
Notes: The cukes were unpeeled. The watermelon had very few seeds, so I just let the few involved get mixed in the batch.
I had planned to make a fizzy drink by adding carbonated water to half a cup of juice, but I got caught up in the deliciousness, and the batch was finished before I remembered I wanted to do that! Next time.