Ingredients:
Serves 3-4
This light, cooling juice recipe, which has its origin in the Republic of Maldives in the Indian Ocean, comes with a thirst-satiating tradition. It’s the drink “typically chosen in the Maldives to break the Ramadan fast,” reports cookbook author Selina Periampillai. Furthermore, “these islands have an atoll called Thoddoo that is dedicated to growing watermelons just for this occasion.”
1 ½ pounds (about 4 packed cups) watermelon chunks (preferably chilled), any seeds removed
10 ounces coconut water, preferably chilled
Juice of 1 lime (about 2 tablespoons)
1-2 tablespoons white granulated sugar (optional)
Mint leaves (optional)
Handful of ice cubes
Preparation:
Blend the watermelon chunks until completely pulverized; this should take only about a minute.
Pour in the coconut water and squeeze in the lime juice. Taste and, if desired, add sugar to taste.
Strain the mixture through a fine sieve into a serving jug. Add mint leaves and ice cubes and stir to combine. Serve immediately.
— Adapted from The Island Kitchen: Recipes from Mauritius and the Indian Ocean by Selina Periampillai, Bloomsbury Publishing, 2019
Recipe tested by Ellen Ficklen; email questions to hello@watermelontimes.com