I heard the words “Pickle Juice Slushi” and I confess, I was hooked. As a bit of a food explorer, this promised to be a jaw-snapping delight and I was willing to travel to find it. So off I drove, 45 minutes from my mom’s home in Southern CT to Wallingford. Where I ordered my first pickle juice slushi. I had certain hopes but I knew there were a couple of ways Sonic could go: dill or sweet gherkin, half-sour or bread-and-butter. Inquiring minds wanted to know and I was keen to give it a try. OK. So it’s kind of apple-limey green. And, well, it’s a slushi. Then your first impression is of dill and then, rather too quickly for my taste, is an overwhelming sweetness. Dill & sweet. Sweet & dill. It was oddly thirst quenching and thirst inducing at the same time. I kept sipping. So here’s what I think: Sonic could have really gone out on a gastronomic limb and fully embraced the pickleness, the jaw-clenching pickleness of a fully brined dill pickle with just the teensiest hint of sugar. But no. They played it safe. Way way too much sugar and not enough pickle dillness. It should taste a lot like when you slurp up the last of the pickle juice in the bottle after you’ve eaten the very last pickle. However, this has given me an idea for a homemade version in which I just might add a soupcon of habanero to round out the flavor. Your thoughts are most welcome.