Use a sharp knife and cutting board to cut the watermelon into smaller chunks, approximately 1-2 inch pieces, revealing the bright red flesh and thin, translucent skin.
1/2 large watermelon
Place the chopped watermelon into a large bowl and hold a fine mesh strainer or cheesecloth over the bowl. Squeeze the watermelon pieces firmly with your hands or a muddler, extracting as much juice as possible. Stop once the pulp feels dry.
1/2 large watermelon
Allow the extracted juice to collect in the bowl. Optionally, press gently to release more juice or knead the pulp inside the cheesecloth to ensure maximum yield. Discard the leftover pulp or use it for other purposes.
1/2 large watermelon
If desired, pour the fresh watermelon juice through a clean fine mesh strainer into a pitcher to remove any remaining pulp or seeds for a smooth texture and vibrant appearance.
Serve the watermelon juice immediately over ice or chilled in glasses. Optionally, garnish with a small slice of watermelon or mint for visual appeal.
