Barlin Ali, who grew up in Southern Somalia and now resides in Centreville, Virginia, writes in her cookbook Somali Cuisine: “This is my favorite juice in the whole world. I hope you enjoy it and get hooked; it is really to die for.”
With a recommendation like that, and plump, juicy watermelons (in Somali, depending on the region of Somalia, “Qare,” pronounced kah-RAY or “Xabxab,” pronounced hob-hob) reaching maturity in gardens all over Minnesota, how can you resist?
Yield: 1 -2 servings, depending on the size of your watermelon
½ watermelon (seedless, ideally)
Lemon juice, to taste
Sugar, to taste (optional)
- Slice the watermelon in half.
- Scoop or cut out small pieces of watermelon and place them in a blender. Blend at a low speed, then gradually increase to the highest speed.
- Pass juice through a strainer to remove all seeds and lumps.
- Add lemon juice and ice.
- Add sugar to taste.
Adapted from Somali Cuisine by Barlin Ali.