The days are getting warmer and all of us are spending a lot more time outside. Regardless if you're enjoying an outdoor concert or toiling in the vegetable garden -- it's high time for some good old fashioned refreshments.
I'm a big fan of fresh, natural, lemonade and brewed ice tea. But since I'm usually the only one drinking it, it's silly to make a giant pitcher for one. I found a way to make my own single-serving sized version in portable containers. Which is great when you're running into town and want a cold drink for the road, or have been outside raking and need something instantly cold and sweet to boost up your blood sugar. Enter Masonades:
Masonades are soda-can sized servings of hand-squeezed lemonade or iced tea. You can make enough for a whole weekend in about five minutes, which makes me wonder how powdered mix ever even made it in the public market?
Box of pint mason jars (with lids)
Fresh organic lemons
Natural lemon juice
Organic black tea bags
Fresh mint or lemon verbena from the garden
Take your jars and fill them up halfway with cold water. Cut half a lemon and squeeze its juice into the jar, and then plop the whole half into the jar as well, making the water tart and filled with little bits of pulp and flavor. If you really want to kick the tartness up -- add some fresh lemon juice (about a teaspoon) to the mix. Then add as much sugar as you feel appropriate (depending on mood and heat it could be as little as a teaspoon or as much as 2 tablespoons) and then top it off with ice till it's nearly overflowing. Seal the lid and shake the hell out of it until it's one big, frothy, delight. There you have it. Farm fresh, all natural, and ready for travel.
I make a few of these and stash them in the fridge for later. Instead of grabbing a can of soda, I grab a cold jar of real lemonade in a reusable container. Which not only tastes amazing, but feels a little more authentic than most beverages. Masonades can also be made into iced tea - which is a healthier alternative. I just pour hot water from a kettle into room-temperature jars with an organic black tea-bag and let it cool on the kitchen counter. Then I add in a little lemon slice and a pinch of sugar, some ice, and a sprig of lemon verbena or mint and let it sit in the fridge alongside the jars of lemonade. When it's cold enough to condense water off the sides, it's manna from the still.
For more on green living, stop by the farm:
COLD ANTLER FARM
Follow Jenna Woginrich on Twitter: www.twitter.com/coldantlerfarm