Watermelon Juice

Rinse the chilled watermelon thoroughly under cool running water, rubbing the skin to remove any dirt or debris.

Cut the watermelon in half, then cut each half into large wedges for easier handling and juice extraction.

Scoop the pink flesh away from the rind using a large spoon or melon baller, discarding the rind and collecting the flesh in a large bowl.

Remove as many black seeds as possible by hand or with a spoon, setting them aside if saving for roasting, or discard them.

Cut the seedless watermelon flesh into large chunks and transfer to a blender in batches if necessary.

Blend the watermelon chunks on high speed for 1-2 minutes until completely liquefied and smooth.

Pour the blended watermelon through a fine-mesh strainer or cheesecloth into a large pitcher, pressing gently to extract all liquid while leaving pulp behind.

Serve the fresh watermelon juice immediately over ice in individual glasses, or refrigerate for up to 1 day in a sealed container.