This watermelon jaljeera is a fruity twist on one of India's most beloved beverages. Spicy, sweet, tangy, and refreshing, it's the perfect drink to sip by the pool all summer long. If your watermelon is sweet enough, you won't even need to add sugar.
We're deep into summer here in Vegas, and while the heat is relentless, it also means watermelon season is in full swing. The inspiration behind this drink is rooted in how we ate tarbooz (watermelon) in India. We always sprinkle kala namak (a wonderfully sulfurous black salt) that somehow makes the fruit taste even more amazing.
A few summers ago, I started making this refreshing drink kind of by accident. I had a watermelon that was a little too ripe. No crunch left, but it was incredibly sweet and juicy. It felt wrong to toss it, so I blended it up and played around with flavors of jaljeera. That's how this version was born. It's one of my husband's favorite seasonal drink now.
This recipe takes barely five minutes to make and doesn't need any straining. Make sure that you are using seedless watermelon though. If you're making it for kids, feel free to skip the jalapeño because it does add a kick. Roasted cumin powder is one of the key flavor in this drink, and its incredible easy to make at home(check the recipe)
When I serve it at parties, I like to coat the rim of the glass with a mix of chaat masala and red chili powder. It adds a tangy, spicy edge and makes the whole thing feel a little more fun and intentional.
Ingredients
Instructions
- Step 1: To a high speed blender jar add cold cut up watermelon, ice cubes, along with all the spices and mint. You can add some sugar if desired, but I don't.
- Step 2: Blend everything until the watermelon is smooth and no chunks remain. There's no need to add water, the natural juice from the watermelon is more than enough. This jaljeera is slightly thick, which gives it an intense flavor.
- Step 3: Add chaat masala powder and red chili powder to a small plate and mix them together. Take a piece of lemon and run it around the rim of your serving glasses to moisten the edge. Then gently dip the rim into the spice mix, turning the glass slightly to coat it evenly.
- Step 4: Add few ice cubes in the serving glasses. Pour the watermelon jaljeera and add fresh mint leaf. Serve immediately. Enjoy!
Recipe Notes
- Don't add too much ice while blending. It can water things down. That's why it's important to keep the watermelon cold before blending.
- You can store the watermelon jaljeera in the fridge for a day.
- Naturally, it will separates as it rests, so just mix it with a spoon before serving.
- A tiny pinch of coarse salt in the rim mix can add a surprising depth, just don't overdo it.
5 minute Watermelon Jal Jeera
Equipment
- High Speed Blender
Ingredients
- 6 cups seedless watermelon pieces super cold, roughly chopped
- 1.5 tablespoon lime juice
- 1 teaspoon roasted cumin powder
- ⅛ teaspoon black pepper powder
- 2-3 jalapeno slices adjust to taste (optional)
- 1-1.5 teaspoon ginger roughly chopped
- 1+¼ teaspoon black salt kala namak
- 10-12 fresh mint leaves
- ¼ teaspoon salt adjust to taste (can be skipped)
For Coating the Rim of Serving Glasses
- ½ tablespoon chaat masala
- ½ teaspoon red chilli powder
To Serve
- Ice Cubes
- Fresh Mint leaves
Instructions
- In a high-speed blender, combine chilled, chopped watermelon with ice cubes, fresh mint leaves, spices, lime juice, chopped ginger, and jalapeño slices (if using). Sprinkle in some black salt for flavor. You may add a bit of sugar for sweetness, though I skip it.
- Blend on high until the mixture becomes smooth and velvety, with no chunks remaining. There's no need to add water, as the watermelon releases enough natural juice to create a perfectly pourable consistency.
- For the glass rim, mix chaat masala and red chili powder on a small plate. Run a lime wedge around the rim of each serving glass to moisten it, then dip the edge into the spice mix and gently rotate to coat evenly.
- Add a few ice cubes to each glass, pour in the chilled watermelon jaljeera, and garnish with a fresh mint leaf. Serve immediately and enjoy this tangy, spicy, and cooling summer drink!
Notes
- Avoid adding too much ice while blending, as it can dilute the flavors. For the best taste and texture, make sure your watermelon is thoroughly chilled before blending.
- The watermelon jaljeera can be stored in the refrigerator for up to a day, though it's best enjoyed fresh on the same day.
- Naturally, it may separate a bit as it sits; simply stir it well with a spoon before serving to bring everything back together.
- For an extra punch, try adding a tiny pinch of coarse salt to the rim spice mix. It adds a subtle depth of flavor, but use it sparingly to avoid overpowering the drink.
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