A couple of weeks ago, while antiquing in Trenton, I found these adorable jelly jars (with lids!), a great pressed glass pitcher and an old enamel surgical tray.
While these jars may have been used to store preserves back in the 20s and 30s, they're perfect for serving a classic summertime drink...fresh-squeezed lemonade with mint! One of my favorite recipes is from Williams-Sonoma. Wrap 1/4 cup mint sprigs in cheese cloth, then tie with kitchen string to form an infusion bag. In a medium saucepan over low heat, add 2 cups of water, 1 cup superfine sugar and the mint infusion bag. Once the sugar has dissolved, remove the saucepan from the heat, cover and let steep for 15 minutes. Remove the bag and discard. Stir in 2 more cups of water and the juice of 6 lemons (or 1 cup). Adjust to taste, then garnish with fresh mint sprigs and lemon slices.
What a refreshing drink for the summer, and in these antique jelly jars, beautiful too!
Comments