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Two Pink Juices: Brisk Rhubarb and Watermelon Cucumber

Getting my morning coffee at Starbucks is a real gamble these days, not so much because of what’s in the cup as what’s on it. Europe does not seem to recognize the name Carolyn as distinct from Caroline, so I’ve gotten used to parading around town with someone else’s name Sharpied onto my personal belongings. This morning, though, the barista took things to a whole ‘notha level and opted for the rare silent-K spelling of Carolyn, which also apparently involves a U. Knuline — or is that Kwalint? It’s hard to tell.

Either way, I’m pretty sure the universe is trying to tell me something. Knuline, it’s saying, what the heck are you doing at Starbucks? You live in Europe, where a good cup of coffee does not need to have any Sharpie on it at all. Kwalint, show some self respect, girl. And maybe save some of your awkward-drink social capital for those pink juices you seem to like so much. Like Rhubarb Juice. Or Watermelon and Cucumber Juice. Get the recipes below, and click through the links to find the full posts on Serious Eats.

Fresh Watermelon and Cucumber Juice

Refreshing and tangy, this lightly flavored juice will keep you happily hydrated on hot summer days.

Ingredients

  • 2 cups (16 ounces) fresh watermelon juice from about 6 cups diced watermelon flesh
  • 3/4 cup (6 ounces) fresh cucumber juice from about 1 large cucumber
  • 1 1/2 teaspoons (1/4 ounce) fresh mint juice from about 15 mint leaves with stems
  • 2 tablespoons (1 ounce) fresh lime juice from 1 to 2 limes
  • 1 tablespoon sugar, optional

Instructions

  • Stir juices together thoroughly (along with sugar, if using). Divide between two ice-filled glasses and serve immediately, or keep refrigerated for up to a day and stir well before serving.
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    Recipe Notes

  • Start with very cold ingredients and juice them in the order listed to maximize yield. If your juicer has multiple speeds, use a slower one for all ingredients. Watermelon juice has a tendency to separate if left to sit and can come to resemble something from a horror movie. Resist stabbing it with a knife to save your family—a simple stir with a spoon before serving should do the trick.
  • Simple and Brisk Rhubarb Juice Recipe

    Preparation 20 min Total Time 0:20

    This is one of those deceptively simple recipes, passed down through friends of friends, that everyone adores. Once chilled, the juice is brisk and refreshing. Since rhubarb is quite tart, you may be surprised that there's no added sugar in this recipe. I was skeptical at first, too, but it really works. Once strained and chilled, the juice has a mixture of tartness and sweetness that resembles homemade lemonade. Yields 2 quarts.

    Ingredients

    • 2 pounds rhubarb stalks
    • 8 cups water

    Instructions

  • Slice the rhubarb stalks crosswise into one-inch segments. Place rhubarb segments into the pot along with the water. Bring to a boil over high heat, then cover and reduce heat to simmer for 15 minutes.
  • Strain liquid through a fine-mesh strainer into a pitcher or spouted bowl, pressing on the solids in the strainer to extract as much juice as possible. You can line the strainer with cheesecloth if you like, but it's not necessary.
  • After 20 minutes, the juice will separate, leaving a yellowish sludge at the bottom. Decant the clear pink liquid into a clean bottle or pitcher, leaving the sludge behind. Chill for a few hours at least, and serve cold over ice.
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