Drunken Watermelon Slushy. Love, Music and hopefully sun!!!!

Drunken Watermelon Slushy

This week-end is going to be awesome!!! No matter what, but it would be better if it was extra sunny and hot!!! You just never know in BC, so please send positive thoughts to the sky for us this weekend!!!!

Let’s start this again; this weekend, is going to be awesome, because hubby and I are going to the Live at Squamish Music Fest!!! We are going to be young again! No kids, no worries, no driving back after drinking, it is going to be good! All day outdoor music, with a great line up of most amazing Canadian bands, even if we are really going just to see The Tragically Hip, I’m sure they all going to be good! Drinking and eating with no limits, then crashing at a hotel…. because I don’t mind feeling young and raunchy again, but let’s not push it, I am not sleeping on the campsite by the festival, nonono… Like I said, let’s make it a weekend!

Anyhow, that’s what will be doing! To celebrate the fiesta ahead, I am sharing with you this great summer drink recipe. Easy, refreshing, sweet and even the kids would like it (just omit the vodka, please…). I wish I could bring it with me, but like all good festival, you have to buy your booze on site… Oh well, as long as it’s nice and cold….

So while I’m away partying, enjoy slurping on this amazing slushy!!!

Party on!!!!!Woohoo!!! (with fingers in the air)

Ingredients (2 glasses)

  • 4 cups diced watermelon
  • 1 cup frozen raspberries (or other berries)
  • 2 shots of vodka
  • 1 T vanilla syrup (or simple syrup, honey, sugar… any sweetener)
  • 6 fresh mint leaves (optional)


  • Place your diced watermelon in the freezer for at least 4 hours prior.
  • Add all the ingredients to the blender, blend until slushy, and Voila!!!
  • I do the same with no vodka for a kid friendly version.

Find the easy to print, share and e-mail recipe on my Recipage.

You may also like:

Hibiscus Tea

Raspberry and Rosemary Sherbet (check the bottom page featured drink)

Rainbow Jello (you can always add vodka to your jello 😉


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Post publishing updates:

Sep 1st: This recipe was featured on Scrumptious Sunday, from the yummy blog: Addicted to Recipes!!! Thank you for your support!

I was featured, I was Featured by Addicted to Recipes


Hibiscus Tea, or Agua de Jamaica

Hibiscus Tea, or Agua de Jamaica

Well, I am not enjoying those beautiful sunny days… I have been battling a nasty ear infection and therefore I’m stuck at home… Although, when leaving the pharmacy for my antibiotics prescription, I couldn’t resist visiting my favorite speciality food store; Galloway’s. And as usual, starting to browse through the shelves, with no idea in mind of what to buy. I don’t even feel like cooking… What??? Yep… It hurt…

But then I saw a bag of dried Hibiscus flowers, and reminded me when my mom was coming back from Egypt (she went at least 3 times touristing), she would always bring some home. It is a flower, but when infused, it taste tangy, kind of like cranberry juice. And the reddish color is so beautiful! Anyway, I haven’t drink this in over a decade, and I remembered that it is supposed to be high in vitamin C. Sold!

When back home, doing a bit of web research, I found out that this tea is also a natural diuretic recommended in weight loss diet. There’s also at least one government study that shows that hibiscus tea lowers blood pressure. Good huh?

I also found that in California, this tea is prepared with some spices; ginger, cinnamon, all spices… and is also called “Agua de Jamaica”, so that’s what I tried today…

At least it’s easy, refreshing, and it is good for my poor health 😦

Even not sick, you will for sure enjoy this on a hot summer day, or serve it at a BBQ instead of usual cranberry juice. You can substitute sugar for Stevia for a no-carb version!

Enjoy, and don’t do like me: dry your ears carefully when coming out of the pool, mostly if it’s windy, trust me…

Ingredients (8 cups)

  • 2 quarts water
  • 3/4 to 1 cup sugar or other sweetener (I used Stevia)
  • 1 cup dried hibiscus flowers
  • 1/2 cinnamon stick
  • A few thin slices ginger
  • 1/2 sliced and grated vanilla bean
  • Lime juice
  • Orange or lime slices for garnish


  • Put 4 cups of the water and the sugar in a medium saucepan (if using Stevia, do not add before cooking, but after straining the tea). Add cinnamon, ginger slices, and vanilla. Heat until boiling and the sugar has dissolved. Remove from heat. Stir in the dried hibiscus flowers.
  • Cover and let sit for 20 minutes. Strain into a pitcher and discard the used hibiscus flowers, ginger, cinnamon, and vanilla bean.
  • At this point you can store ahead the concentrate, chilled, until ready to make the drink.
  • Add remaining 4 cups of water (or if you want to chill the drink quickly, ice and water) to the concentrate, and chill. Alternatively you can add ice and chilled soda water for a bubbly version. Add a little lime juice for a more punch-like flavor.
  • Serve over ice with a slice of orange or lime.

Find the easy to share, e-mail, print recipe on my Recipage.

Linked to those great parties:


Raspberry & Rosemary Sherbet + whipped cream

Raspberry & Rosemary Sherbet

I told you!!! That you would see more post about raspberry… yep, still picking them in my garden!

So why with rosemary. Honestly I don’t know… I was very inspired by a post this week, featured on Freshly Pressed from Rollings Reliable, talking about fear. And it finished very well with a no-fear recipe of decadent brownies with a bite of candied ginger in the middle! That’s fearless!!! That’s the thing about great chefs, you gotta keep trying, and find that mix that nobody had thought of and make them say: woa! Of course, raspberry-rosemary is not a dead freaky scary combination, but I googled it; not many recipes out there… Plus I took an enormous risk: the risk of spoiling my delicious beloved raspberries…

And it turned out great! And it was about time, because that day, I was a disaster in the kitchen. Before that, I managed to ruin a batch of what was supposed to be a replica of those amazing butter cookies from Bretagne, France. Total flop. Then I made pork in a slow cooker with parmesan and honey… re-flop! What was I thinking you ask??? Well that’s what it is to take risks, sometimes, it just doesn’t work…

But this sherbet my friend, you can trust it! And you can layer it, because it’s fat-free!!! (but not sugar-free…). And joy above all: the kids loved it! Yes! Found another way to sneak some fruits in their plate again!

Now what’s sherbet? You think I’m being fancy, calling it a name that doesn’t exist??? Well no, there is a definition for sherbet. It goes:  “Sorbets are made with puréed fruits, sugar, and water and sherbets are made with those three same ingredients. But while sherbets are made with the same ingredients, they also can contain milk, gelatin, or egg whites”.

So voilà, I made a raspberry sorbet with greek yoghurt = dairy = sherbet! It’s amazingly refreshing, not tart, and goes well with a dollop of home made not so sweet whipped cream (there you go for the missing fat calories we saved earlier) and some crumbled cookies on top.

I have to say, I hate taking food pictures at night, kitchen lightning sucks, you should have seen this pink! Beautiful!

Bon appétit!


For the sherbet

  • 3/4 cups sugar
  • 1 cup water
  • 1 tsp. dried rosemary
  • 3 cups fresh raspberries
  • 1 cup fat free greek yogurt

For the whipped cream

  • 500 ml whipping cream
  • 1 tps vanilla extract
  • 75 g sugar


For the sherbet

  • In a saucepan, bring water, rosemary and sugar to a boil. Reduce heat to low and simmer, without stirring, to make a syrup, for 5 minutes.
  • Add the raspberries and cook for another 10 min.
  • Let this sit until completely cool, allowing the flavors to blend.
  • Pass the mixture and scrape the purée through a fine sieve into a bowl; discard the seeds. Stir in greek yogurt and keep in the fridge until completely cold, at least 2 hours.
  • Pour it into a ice cream maker. Freeze according to the manufacturer’s instructions until almost set but still a little slushy, about 25 minutes.
  • Transfer the sherbet to a plastic container and freeze until completely set, about 1 hour.
  • Optional: Serve the sherbet with whipped cream on top and sprinkle with crumbled cookies

For the whipped cream

  • Whip the cream vanilla and sugar in a cold mixing bowl, until stiff.

Find the easy to print, e-mail and share recipe on my Recipage


Also with raspberries this week, my “Friday Mix” Facebook feature:

– 5 crushed raspberries

– 1 tps of cocoa powder

– 1 dose of Kahlua

– 2 tbsp of cream of coconut

– some chilled coconut water

That was really decadent and refreshing! I’m thinking of doing it again, slushy like, with freezing the coconut water before putting everything in the blender!!!

If you want more “Friday Mix” idea, follow me on Facebook, and wait Friday night 😉