Prepare yourself for an onslaught of red, and a megadose of vitamins and minerals. Watermelon, pomegranate and beetroot combine to make a wonderful cooling concoction. Besides reminding you of the translucent glow of rubies.
- Watermelon – 250 grams*
- Pomegranate – 1/2
- Beetroot – 1/2
*You’ll probably need to carve out a chunk from a whole watermelon for a glass of juice.
Cut the watermelon into sizes large enough to fit into your juicer. Remove the green rind**. You need not deseed if you are using a juicer like mine. Keep 2-inch high watermelon wedge(s) aside for garnishing.
Scrape the beetroot and cut into sizes large enough to fit into your juicer.
Pluck out the pomegranate arils.
Place beetroot, pomegranate in the juicer funnel, and stack over them watermelon slices if the funnel has room. Activate the juicer. Continue adding more watermelon slices till you have juiced everything.
Add a few ice cubes to the glass. Pour in freshly extracted watermelon pomegranate beetroot juice. Fix a watermelon wedge on the rim of the glass.
**Some juicing tutorials recommend leaving the rind on watermelon while juicing as it has precious nutrients that a powerful juicer can extract. I usually juice the skin sparingly as it tends to make the juice bitter. While I want to drink up nutrients, I don’t want to torture myself in the process! Try leaving the skin on, and see if you can take to it. If you can, excellent! Remember to wash the skin very well before juicing it, and it’s safer if you’re using organic watermelon.
Likewise, instead of plucking out the pomegranate arils, you can peel the pomegranate’s outer skin only and juicing the inside whole. As with watermelon, this is going to add some bitterness to the juice, and also alter its color, but you’re getting maximum health benefits of the fruit this way.