Too Much Jelly? Break Out the Cocktail Shaker

We’ve got a lot of jelly in this house. It’s not because we’re avid canners, or have generous friends who are. No, it’s because we have a pantry that’s packed and someone (not me) is a “If I can’t see it without moving anything, we ain’t got it” kind of grocery procurer. And that’s why between the pantry and the fridge, there have got to be like seven jars of jellies and jams in there. I can’t bring myself to count. I’ve been noticing this preserved fruit collection as I’ve been diving to the recesses of our food stores to see what is even in there in the name of eating what we have and saving some money. And like we do these days, I looked to Pinterest to see how people were using jelly in recipes, but one graphic in particular caught my eye. (via) Well, okay cool. That sounds like a pretty good way to use up some jelly! So I got out some ingredients and starting fiddling around to see what I could come up with that was drinkable on a Saturday afternoon. Being that I am not a mixologist by any stretch, this turned out pretty tasty. Results may vary depending on ingredients used and personal taste. But take what you’ve got and see what you come up with! Sparkling Cherry Limeade Jamtini Makes one...

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