Watermelon Cooling Drink
(Xīguā Shuǐ 西瓜水)
Watermelon has long been associated with summer in China, but traditionally it was treated with restraint rather than abundance. Instead of being eaten straight from the refrigerator, it was often prepared thoughtfully, sometimes cooked briefly, sometimes diluted, and often shared in small portions. The goal was refreshment without excess.
In home kitchens, watermelon drinks were a way to make use of the fruit beyond slicing, especially when the weather was hot and appetites were light. The flavor was clean and subtle, and sweetness came entirely from the fruit itself. Chilling was minimal, if used at all.
This preparation reflects that approach, offering a cooling drink that feels refreshing without overwhelming the body.
Ingredients: Serves 3–4
- 3 cups fresh watermelon, seeds removed
- 1–1½ cups water
- Optional: a few goji berries or a small pinch of salt
Method:
Place the watermelon and water in a blender and blend briefly until just combined. Avoid over-blending, which can make the drink foamy rather than refreshing.
Strain if a clearer drink is preferred, or leave unstrained for a fuller texture.
If using goji berries, soak them separately in warm water for a few minutes and add a small amount of the soaking liquid to the drink. A tiny pinch of salt may also be added to round the flavor.
Serve at room temperature or slightly cool.
Notes on Use and Variation:
This drink is meant to be light and hydrating, not thick or smoothie-like. Dilution is intentional and reflects traditional practice. Serving it ice-cold or heavily sweetened changes its character and moves it away from its original purpose.
Optional Variation: Watermelon Rind Cooling Drink
The pale inner rind of the watermelon was traditionally used in cooling preparations as well. Peeled and sliced thin, it can be simmered briefly with water, then lightly strained to produce a very mild, refreshing drink. This variation reflects older kitchen practices of minimizing waste and using the whole fruit.
