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Watermelon Black Salt Juice Recipe

Watermelon Black Salt Juice (Refreshing Summer Cooler)

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A vibrant, deep-red watermelon cooler spiked with Himalayan black salt, lime, mint, roasted cumin, and a whisper of ginger juice — the perfect quick way to beat the heat.
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 glasses

Ingredients

  • 1 medium seedless watermelon about 2 kg, chilled at least 6 hours
  • 1 tsp Himalayan black salt (kala namak)
  • 2 fresh limes juiced
  • 1 handful fresh peppermint leaves lightly crushed to release the menthol
  • 1/2 tsp roasted cumin powder (bhuna jeera)
  • 1 tsp ginger juice

Instructions

  • Cut the watermelon into large chunks and scrape away the dark green skin, saving the white rind if you'd like to use it elsewhere.
  • Run the chunks through a slow juicer, or muddle and strain by hand. Avoiding a high-speed blender keeps the juice a deep, vibrant red instead of a pale froth.
  • Stir the fresh watermelon juice together with the lime juice and ginger juice.
  • Mix in the black salt and roasted cumin powder, stirring gently so the spices stay as background notes rather than overpowering the melon.
  • Pour into glasses filled with large ice cubes — big cubes melt slower and won't water down the flavor — and garnish with mint leaves.