Watermelon Crush (via Hostess with the Mostess)

This amazing concoction is called Watermelon Crush, and the recipe is available at Hostess with the Mostess, but I’m reposting the whole thing here.  Don’t let that stop you from checking out the site, though!

8 cups seeded, cubed watermelon (about 4 pounds)
1 1/3 cups light rum
1½ cups freshly squeezed orange juice, or more to taste
½ cup orange liqueur
¼ cup powdered sugar, or more to taste
2 ounces freshly squeezed lime juice

Put the watermelon cubes in a plastic freezer bag; freeze for at least 8 hours Puree the watermelon and the remaining ingredients in batches in a blender or food processor until smooth, scraping down the sides occasionally. Combine the processed mixture well. Serve in a large old pickle jar or punch bowl and scoop the mixture into Mason jars, tin cups, or other festive glasses

Tea in a Jar (via Angry Chicken)

Amy over at Angry Chicken posted an ingenious idea for preserving fridge space without having to give up glorious iced tea all Summer:

Instead of making large amounts in big jugs that are unruly, cumbersome, and seem to strain my wrists, I make 3 small batches in mason jars, highly concentrated. Very highly concentrated. Then I just pour a tiny amount in a glass with a ton of ice and water. Done! The jars of this concentrated tea last about a week in our house because really, you only need a tablespoon or so.

We drink a ton of iced tea in my house (starting right about when all the frost has gone away, up until we need to wear scarves), so I will definitely be doing this!