This past weekend I went down to Boston to visit with an old friend. I love Bostonians for many reasons but one is their use of ‘wicked’ as an adverb, as in, “She was wicked smaht”. It is usually applied in a positive manner and it gives strong emphasis to your description while keeping the language G-rated. The equivalent in Vermont is a more subdued double negative. For example on a 15 below day, my friend, Alan who is sixth generation might remark, “Not much warmth today.”

I bring up language because I had been trying to find the words to describe this Watermelon Infusion Slushie. It is really simple; just pureed watermelon with lemon and either Makrut Lime-leaf or Hibiscus infused maple. Each flavor of infused maple syrup results in a very different drink but both are so good in their unique way. The hibiscus sends the watermelon into berry-flavored territory while the Makrut Lime-leaf and watermelon seem made for each other. Since the weather has been warming up again, I have been making batches all week and the family cannot get enough of it. If I were still in Boston, I’d say it’s wicked awesome. Now that I’m home my review would be that there’s nothing to dislike about this drink.
 
Watermelon Infused Slushie
3 cups cubed, seedless watermelon
2 Tbs fresh lemon juice
2 Tbs Makrut Lime-leaf or Hibiscus Infused Maple Syrup

Puree the watermelon and lemon juice in a blender. Add the Makrut Lime-leaf or Hibiscus Infused maple syrup to taste (I gave 2 Tbs as a suggestion but the sugar content varies quite a bit in fruit so add to your liking). Serve over ice.

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