by Niki Brantmark / My Scandinavian Home
Beautiful Danish Glassware And My Favorite Summer Drink!
After a tour of the Swedish West coast (travel guide to follow soon!), it's been wonderful to be back at our summer cottage for a few days. I spent a lovely afternoon with my friend Tove, catching up over a glass of herb infused lemonade. It was one of those afternoons which turned into evening... which turned into night (and may have eventually involved some Prosecco!). I'd invited Tove to come over and help me shoot a set of beautiful mouth blown glassware for Pernille Bülow (the glass workshop on the Danish island of Bornholm where the stunning SKY lamps are also made). And we decided to put the pretty setting and smokey ODIN glassware to good use in the process! Here are a few snapshots - and more details about the glassware, the lemonade and a few other pieces!
I picked up the chairs at a nearby 'loppis' (flea market) - such a find! The questions is, do I re-paint them or leave them in their naturally dilapidated state? I'd love to hear your thoughts!
On the table you can catch a glimpse of the handmade ODIN jug and drinking glass in grey, which have been designed in the Pernille Bülow atelier and handmade abroad. As with all their designs, I love how the ODIN glassware has a simple yet strong expression, and perfect for everyday use as well as special events (like catching up with friends!).
My daughter Allie and I made the mint, dill and basil infused lemonade in the morning. The syrup is super simple to make, tastes really refreshing, and if you make a big batch can last all summer long! Oh and it's perfect for pepping up 'stronger' drinks - just sayin'! Here's the recipe:
Mint, Dill and Basil Infused Lemonade Squash
2.5 dl water
300 g sugar
2 tbsp fresh dill
5 g fresh basil
5 g fresh mint
3.75 dl lemon juice
Combine the sugar and water in a pan, place on medium heat and stir until the sugar is dissolved. Rip up the mint and basil leaves and add to the pan. Add the dill stems. Bring to the boil and cook for 5 minutes. Remove from heat and place mixture in a container in the fridge for 60 minutes. Sieve the mixture to remove herbs.
To serve: combine the syrup and lemon juice with 18 dl of water and serve on ice with a sprig of mint.
Tove and I found the jug works perfectly as a vase too! The thistles and ferns are from our cottage garden.
As the sun sank lower in the sky we brought out an ODIN pillar candleholder and tea light holder in grey. There are also two lovely bowls in the range - the small bowl in grey which we used for crabapples and a large bowl.
Such a memorable afternoon. I love it when a plan comes together!
Thank you to Tove for a great afternoon, and also to my wonderful neighbors for the pretty setting!