Watermelon Juice | Watermelon Cooler | Tarbooz ka Sharbat

Watermelon also known as Tarbooz in Hindi is a summer fruit which has high water content and tastes delicious! I am bringing this quick and easy Watermelon Juice recipe which you can prepare for family and friends or as a welcome drink whenever there are guests arriving.

watermelon juice recipe

One benefit of watermelon juice is that it keeps your cholesterol under control and assists in avoiding heart diseases.
Since it mainly consists of water and minerals, fat content is very less and hence it is best suited for weight loss diet.
It is also said to be very good for skin.

If you are looking for some more recipes for refreshing and healthy beverages check out:

Aam Panna/ Kairiche Panhe

Mango Lassi

Sweet Lassi

Masala Chaas

Nimbu Pani

Ingredients:

Ingredients:

1/2 medium size watermelon/ tarbooz

2 tsp sugar/ cheeni or as per taste

1/3 tsp salt/ namak or as per taste

1/4 tsp black pepper/ kali mirch powder or as per taste

Juice of half a lemon/ nimbu ka ras or as per taste

Mint leaves/ pudina for garnishing (optional)

Pieces of watermelon for garnishing (optional)

How to prepare Watermelon Juice | Watermelon Cooler | Tarbooz ka Sharbat?

  1. Peel the watermelon and cut into pieces.
  2. Deseed the watermelon pieces if you are going to use mixer grinder for taking out the juice. I haven’t deseeded them because I have used a juicer which separates the seeds from the juice.
  3. Once you have taken out the juice, you may use it as it is with the fibre or can strain it. I have strained it with the help of a strainer.
  4. Refrigerate the juice. Do not add ice cubes as it will dilute the taste of the juice.
  5. Once the juice is chilled, add sugar, salt, black pepper powder and lime juice as per taste.
  6. Mix everything well till sugar gets dissolved in the juice.
  7. Serve Watermelon Juice as it is or after garnishing it with some mint leaves and watermelon pieces.

WATCH WATERMELON JUICE | WATERMELON COOLER | TARBOOZ KA SHARBAT VIDEO HERE:

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