Summer Love Recipe

Prepare Fruit

Wash the apple and mint. Remove watermelon rind and cut flesh into 1–2 inch cubes. Core the apple and quarter it (peel optional).

If using a cold-press or masticating juicer: feed watermelon cubes through the juicer first, followed by apple quarters to help push remaining watermelon through. Collect juice in a chilled pitcher.

If using a blender: place watermelon cubes and apple pieces in the blender with 1/4 cup of water to help blend smoothly. Pulse to a smooth purée, then strain through a fine-mesh sieve or nut milk bag into a pitcher, pressing to extract as much juice as possible.

Muddle the fresh mint leaves gently in a small bowl or mortar and pestle with the lemon juice to release essential oils. Do not pulverize—just bruise the leaves.

Stir the muddled mint and lemon juice into the collected watermelon-apple juice. Taste and adjust brightness by adding up to 1/2 additional tablespoon lemon juice if desired.

If the juice tastes underripe or not sweet enough, dissolve the raw honey or agave in 1 tablespoon warm water and stir into the juice until fully incorporated. Start with 1 tsp and increase to taste.

Add a small pinch (about 1/4 tsp) of flaked sea salt if you want to amplify the fruit flavors. Stir gently.

Serve over ice if desired. For best flavor, chill the juice in the refrigerator for 15–30 minutes to let flavors meld. Stir before serving.

Garnish each glass with a small mint sprig and a thin apple or watermelon slice, if desired.