Oversomnia: Freezers.

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Oversomnia: Freezers.
Campbell Soup Co, 1962
I use coolers for the color palette
Beer koozies
Melon, Mint, and Cucumber Iced Tea Recipe
Ingredients:
4 cups of water
2-3 bags of your preferred tea (green tea pairs nicely)
2 cups cubed melon (cantaloupe or honeydew work well)
1 small cucumber, thinly sliced
Fresh mint leaves
Ice cubes
Honey or another sweetener to taste (optional)
Melon balls, cucumber slices, and mint sprigs for garnish
Instructions:
Boil the water in a large pot or kettle. Once boiling, remove it from the heat and add the tea bags. Let them steep for about 3-5 minutes, then remove the tea bags.
In the meantime, blend the melon cubes until smooth. Pass the puree through a fine mesh sieve to remove any solids, collecting the juice in a bowl.
Add the sweetener to the warm tea if desired, stirring until it dissolves.
Allow the tea to cool at room temperature, then refrigerate it until it's thoroughly chilled.
In a large pitcher, combine the chilled tea, melon juice, and cucumber slices. Add mint leaves to taste. Let it infuse for about 30 minutes in the fridge.
To serve, fill glasses with ice cubes. Pour the infused tea over the ice, making sure each glass gets some cucumber slices and mint leaves.
Garnish with a skewer of melon balls, a slice of cucumber, and a sprig of mint on the rim of each glass.
Enjoy immediately and savor this delightful Melon, Mint, and Cucumber Iced Tea on a warm day!
Coolers on parade, Fairfax City, 2024.
Taken at a street fair celebrating Asian cultures.