If you asked a Midwesterner last week, “Hot enough for ya?”, you just might have gotten snarled at. Or worse. It’s been an oven here in central Iowa, with unairconditioned schools letting out early, athletic practices cut short and plant life shriveling before one’s very eyes.
All this heat puts me in the mood for a refreshing beverage, and this slushie fills the bill. I found it at one of my latest favorite food blogs, “Thug Kitchen.” WARNING: If you’re offended by the “f” word, or frankly the “a,” “s,” “d” or any number of other words, do not enter the twisted realm that Thug Kitchen can be. (Maybe the author lives in a hot clime that’s giving him anger issues.) But if you can get beyond the bad language, you’ll find some great healthy recipes at this site. Google it if you want to find it.
Watermelon cucumber slushie
- 3 pounds of watermelon (seedless is best but some seeds are cool)
- ½ cup skinned, chopped cucumber
- Juice from 1 lime (about 2 tablespoons)
- 8-10 fresh mint leaves
- ¾ cup coconut or tap water
- 1 teaspoon agave, maple syrup, or honey (optional)
Cut away the rind and chop up the watermelon flesh into pieces no larger than a quarter. You should get about four cups. Don’t stress about some seeds, as they will get chopped up in the blender. Freeze the chopped watermelon for at least four hours or overnight.
When the watermelon chunks are frozen, add them along with the cucumber, lime juice, mint leaves and water to a blender and blend until it is all smooth and icy. Taste; if desired, add sweetener as desired.