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Watermelon Juice with Fleur de Sel Recipe
Watermelon Juice with Fleur de Sel
Difficulty: Easy | Total Time: | Makes: 4 servings

This simple, refreshing recipe was given to us by White House Executive Pastry Chef Bill Yosses back when he was living in New York. The watermelon juice is easy to make with just a blender, and the addition of a little fleur de sel adds a salty and sophisticated finish to this sweet drink.

What to buy: Fleur de sel is a hand-harvested sea salt that’s moister than other salts and has a distinct mineral taste. It can be found at gourmet grocery stores.

INGREDIENTS
  • 3 pounds seedless watermelon, rind removed and cut into 1-inch cubes (about 6 cups)
  • 1 teaspoon fleur de sel
INSTRUCTIONS
  1. Set a fine-mesh strainer over a large bowl and set it aside.
  2. Place the watermelon in a blender and blend until liquified, about 1 minute. Pour through the strainer into the bowl and scrape a rubber spatula against the inside surface of the strainer to push the juice through until only pulp remains. Discard the pulp. (You should have about 3 cups of juice.)
  3. Refrigerate until chilled, about 1 1/2 hours. Add the fleur de sel, stir, and serve.
    Write a review | 12 Reviews
  • Watermelon Juice with Fleur de Sel Recipe
    5

    One can always process the rind (make sure it's clean) with the meat. It makes for a more interesting flavor, is packed with electrolytes, and is beyond refreshing on a hot day. It's very perishable, though, and needs to be drunk pretty quickly. I do this with my juicer but one could also use the method described.

  • I haven't made this - yet, that's tomorrow - but I agree with Jayne, the difference between "regular" salt and fleur de sel, when you're not cooking it in but finishing with it, is pronounced. Sure it's a few extra bucks. But think how long it will last! I'm not saying to salt your pasta water with it, but...well, just try it. You'll get it.

  • i would highly recommend straining this. i would also recommend pouring this into popsicle molds with a little squirt of lime juice. i would also recommend doing this with honey dew. and above all - any of the above combinations are excellent with vodka, on the rocks with some seltzer or as a martini.

  • I tried this both ways, table salt and Fleur de Sel. For those of you who can't tell the difference, just try substituting cube steak for tenderloin of beef the next time you have company. I agree the Skyy helps, but not necessary just to enjoy.

  • Made this for a cocktail party and it was a fab hit, of course a bottle of Skky didn't hurt the recipe and it was great with just sea salt on the rim.

  • just curious i tried this to some extent but not with the expensive fleur de sel but with just table salt ya im cheap but :P not the point...Isnt there a pulpy "top" on the drink or a foamyness is there a way to get rid of that by adding another ingredient or its a by product of beating air into it. Or do we just strain it to get a more clear fluid or thats just a personal choice because the foamy build up i get doesnt look to appetizing and im sure its not a blender or a watermelon problem

  • I have always enjoyed salt on my watermelon, and my family thinks I'm nuts. This recipe is some degree of vindication.

  • Actually theres two steps because you have to drink it.

  • I'm with italyinmind, this needs booze. But I'm with the recipe writer that, w/ only 2 ingredients, they should be both be stellar--I'd splurge on good sea salt both in the drink and on the rim.

  • I would use some kosher or other cheap salt in the drink, then rim the glass with more expensive salt (tinted green if you really want to go the extra mile). Frozen watermelon also adds to this!

  • I agree with Chuckles. Why use Fleur de Sel if it's just going to dissolve? Waste of $$$.

  • Haven't tried this yet, but it sounds delicious! Admittedly I may attempt to "improve" it a bit with some vodka...yum!

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