We hate to interrupt your summer relaxation, but we need to let you know there’s more relaxation ahead. Say what? National Hammock Day, that’s what!

On July 22, trees around the country will stand in support of this fine holiday. People will swing and sway the day away, in the cool of the shade or under the heat of the sun. What a fun way to celebrate a favorite summer pastime.

To make National Hammock Day even better, first hit the kitchen and make yourself a cool, summery drink. Don’t go for the ordinary; take it up a notch and make it a revamped version of a classic. We’ve gathered a few ideas for you. But first, while you’re out and about, get your drink fixins locally—from Orr’s Farm and Market! We have loads of fresh, juicy fruits and a great selection of cool, refreshing veggies that are perfect for your hammock-bound libations.

Drink up and relax the day away!

Watermelon Lime Chiller

Ingredients

3 cups cubed seedless watermelon, well chilled

1 1/2 fresh limes, juiced

Sugar (or your favorite sweetener), to taste

Fresh mint sprigs for garnish

Directions

Put watermelon chunks and lime juice into a blender. Process on high until smooth. Add sweetener to taste, if needed, and blend again. Pour drink into two glasses over ice. Garnish with fresh mint. Serve.

*Recipe courtesy of Tori Avey

 

Carrot-Orange (and tomato!) Juice

Ingredients

  • 1 medium yellow tomato, cut into wedges
  • 1 medium orange, peeled and quartered
  • 1 medium apple, cut into eighths
  • 4 large carrots, peeled

Preparation

  1. Working in this order, process tomato, orange, apple and carrots through a juicer according to the manufacturer’s directions. (No juicer? See Tip.)
  2. Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

Tips & Notes

  • Tip: No juicer? No problem. Try this DIY version of blended and strained juice instead: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don’t want the juice to stain your hands.

Courtesy eatingwell.com

Blackberry, Rose and Vanilla Infused Water

Ingredients

  • 3/4 cup fresh or frozen blackberries and/or raspberries
    • 1/4 cup dried pink rose petals (I used petals from Mountain Rose Herbs.)
    • 1/2 large vanilla bean, sliced lengthwise

Instructions

  1. Place ingredients in a 1/2-gallon pitcher and fill with cold, pure water.
  2. Allow the water to sit refrigerated overnight (or longer) to allow the flavors to infuse.
  3. Strain the water and return it to the pitcher. Keep the pitcher in the fridge to keep it chilled. Drink within a few days.

Courtesy motherearthliving.com

 

Photo Credit: Rameez Sadikot. Licensed under CC BY 2.0 

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