Of which 38.4 g sugars and 0.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (watermelon) · Vitamin C (lemon)
Allergens none
Watermelon, cucumber and mint juice
An ice-cold juice, perfect for the hottest days.
Ingredients
- 3 cups seedless watermelon, cubed (450 g / 16 oz)
- 1 cup fresh mint leaves (20 g / ¾ oz)
- 1 lemon, juice only (30 g / 1 oz)
- 1 small cucumber (200 g / 7 oz)
- sea salt — 1 pinch
Method
- Cut the watermelon into cubes, removing any seeds, and blend with the mint leaves.
- Add the cucumber, juiced (or blended and strained).
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “Juices, Shots & Soups”. The English edition is coming soon.
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