Cantaloupe Melon Juice Recipe

Aromatic and sweet, this cantaloupe juice is balanced by carrot and turmeric, and is infused with floral lavender for a deep and complex flavor.

two glasses of cantaloupe melon juice with carrots, turmeric, lemon, pear and lavender on a wooden cutting board

Ingredients

cantaloupe melon (prepared) 12.2 oz 346 g 1/4 medium melon
lemon 0.33 oz 9 g 1/10 lemon (a small slice)
pear 3.16 oz 90 g 1/2 medium pear
carrot 0.37 oz 10 g 1/5 carrot (or 1 baby carrot)
turmeric 0.1 oz 3 g 1/4 inch turmeric root
lavender (dried flowers) 0.05 oz 1 g a pinch (about 6 buds)

Directions

  1. Wash the produce thoroughly.

  2. Remove the rind and seeds from the cantaloupe .

  3. Weigh ingredients.

  4. Quarter the lemon (leaving skin on) and place directly into the press. If you don’t have a juice press, peel the lemon and juice with the rest of the ingredients.

  5. Grind remaining ingredients together and press.

  6. Take the pinch of dried lavender flowers (about 5 or 6) and crush them a bit using your fingers, then add them to the juice.

Pro tips

  • Be sure to remove the seeds of the cantaloupe as the seeds have a slightly bitter flavor.

  • If turmeric root is not available, you can substitute 1/8 – 1/4 teaspoon of ground turmeric powder and add directly to the juice.

  • Take care not to overload the press bag as cantaloupe and pear tend to be mushy and can lead to bag overflow when pressing. Learn the cold press technique: Avoiding Press Overflow

  • If you are not using a press to make your juice, peel the lemons and juice with the rest of the produce.