The recipe  1 Prep the ingredients 5 mins Chop 4 cups of seedless watermelon into chunks. Slice 1 large English cucumber (leave the skin on for a vibrant green color and extra nutrients). Peel 1 small lime. 2 Blend the base 1-2 mins Toss the watermelon chunks into your blender first—their juice acts as the liquid base so you don't have to add water. Layer the cucumber, lime, and 4-5 fresh mint leaves on top. Blend on high until completely liquefied. 3 Strain the pulp 3 mins Set a fine-mesh strainer (or a nut milk bag) over a large pitcher. Pour the blender mix through to separate the crisp juice from the thick pulp. Use the back of a spoon to press down on the solids to squeeze out every last drop. 4 Chill and serve Ready instantly Pour the strained juice over a glass packed with ice. Garnish with an extra mint sprip or a lime wheel if you're feeling fancy.

See I created this style of watermelon with a ice cream scoop it depends on the size of the scooper small ones make small round ones big scooper makes big ones it also starts with picking up a good sweet watermelon from the store or wherever you usually buy them from always wash it off before you cut it' than slice it in half make sure you have a bowl out so you can put the watermelon balls in make sure you do both slices once done you want to put the bowl in the refrigerator for a while to get them really cold now you want to eat them I use black pepper on mine