Ingredients :

• Watermelon — This is the foundation, so don’t skimp. Get a very ripe one—the flesh should be bright red, almost crimson, not pale pink and translucent. A ripe watermelon is heavy for its size and sounds hollow when you tap it with your palm. Seedless if you can find it; otherwise, strain the juice after blending.
• Onion juice — Yes, raw onion juice. The idea might seem harsh, but two tablespoons in two cups of watermelon is barely noticeable. To extract it: grate a classic yellow or white onion (not red, too sweet), then squeeze the pulp through a fine sieve or a piece of cheesecloth. You’ll get a slightly cloudy, very concentrated liquid.
• Lemon — Just a teaspoon of fresh juice. No bottled lemon—it has an aftertaste that betrays everything else. The lemon is there for freshness and to balance the watermelon’s sweetness.
• Honey — Optional, but if your watermelon is a bit bland (it happens out of season), a small spoonful of liquid honey saves the day. Acacia honey is ideal—mild, fluid, it won’t overpower the flavors.