As March arrives, the morning winter chills start giving way to bright sun falling on the face, and the country prepares itself to be ready for the soar in temperature, and tries hard to utilise the time and enjoy the days as much as possible, till the climate is tolerable. Grey and hazy days are replaced with bright and colourful afternoons. The fascination for hot kulhar wali chais (tea in earthen pots) gradually starts diminishing, and the sip of nariyal pani (tender coconut water) becomes more satiating. The hot samosas lose their charm and are taken over by the multi coloured and multi flavoured golas (ice lolly).
And as soon as March translates to April, days become longer and more and more intolerable. The rising temperature leads to heat waves causing hot and dry wind everywhere. Everything becomes dusty and dry. Because of dryness one can see cracks on earth’s surface. Going out becomes impossible because of the scorching sun, but staying in becomes equally miserable. The temperature reaches the level, that even the moving fan becomes a constant companion of sweating forehead. Digesting food becomes a daunting task and the only thing that the poor soul demands is a glass or a jug or rather a tumbler (will do), of cold water. And every year with these parameters when the summer reaches its zenith, we all atleast once in a day declare our disapproval of season to God, by saying, “He Baghwan! Garmi kab jayegi” (Oh God! When the summer will go away?)
But perhaps this is how it is meant to be. As they say, ‘everything happens for a reason’, so is the scorching summer and along with it the sufferings. If the summer won’t be dismaying enough, then the advent of monsoon will also lose its beauty. If the summer won’t make us thirsty, then how we will enjoy the cool summer drinks made of cool summer fruits. And when we talk about cool summer fruits, how can we not talk about watermelon the summer saviour of the world.
This coolant, thirst quencher fruit called watermelon is believed to be originated in Africa, and was first used by ancients as a source of water. The fruit is a true example of God’s amazing creation, as watermelon is a tropical fruit and needs longer summer to thrive, which makes it easily available fruit where it is needed the most😊.
Unlike today’s watermelon the ancient variety of watermelon was bitter in taste. Probably with domestication and selective breeding, our ancestors had developed the sweeter version and made it possible for us to taste the fruit in its best form. And, we are grateful they did. Else, how could we experience those amazing thirst-quenching drinks made out of watermelon. Owing to its sweetness the fruit can be equally enjoyed as is cut into slices, or can be turned into attractive mocktails or even cocktails during hot summer.
And inspired from the very sweetness of watermelon and equally pushed by the thirsty summers, I have also created this ‘Watermelon Juice With A Hint Of Spice’. The sweet juice is surprisingly balanced with rock salt and cumin powder, and is additionally enhanced with a little squeeze of lemon. Along with refreshing your tired body, this ‘Watermelon Juice With A Hint Of Spice’ also improves your digestion.
So, here is the step-by-step recipe of Watermelon Juice With A Hint Of Spice.
Click here and check out the snack recipes to accompany the ‘Watermelon Juice With A Hint Of Spice’.
Recipe: Watermelon Juice With a hint of Spice
Preparation Time: Around 30 minutes Equipment Used: Knife and blender Yield: Around 6 glasses
Ingredients:
- ½ watermelon
- 2 cups water
- ½ teaspoon rock salt
- 2 tablespoon sugar
- ¼ teaspoon jeera powder
- Around quarter tablespoon juice from fresh lemon
Method:
- Cut the watermelon into half. Take one half. Peel out the skin with a knife. Cut the big piece into small pieces (as much possible without troubling yourself) after taking out the seeds
- Transfer the small watermelon pieces into a blender and blend the pieces for 2-3 times while adding water (half cup at a time)
- Add rock salt, sugar and cumin powder. Stir and blend for another 1-2 rounds
- Squeeze lemon on the juice for the perfect taste
Cut the watermelon into half.
Peel out the skin and cut the big piece into small pieces after taking out the seeds.
Transfer the small watermelon pieces into a blender.
Blend the pieces for 2-3 times while adding water.
Add rock salt, sugar and cumin powder and blend for another 1-2 rounds.
Squeeze lemon on the juice for the perfect taste.
Tips:
- Although I have used regular temperature water, but you may use refrigerated water or even ice cubes if the weather is extremely hot
- Add sugar only after tasting the juice, as the sweetness of the juice will very much depend on the sweetness of the fruit
- Blend till no big chunks of the fruit remain
- Strain the fiber if you want to get a smooth juice. Although I recommend to keep the fiber as they are very important source of nutrients
- You can also squeeze lemon after pouring the juice in a glass just before serving
