From Lisa Barnes
For us in the San Francisco Bay Area, the temperature has soared this week. A favorite to quench thirst for all ages is lemonade. In working on my latest book I test drove all kinds of lemonades – sparkling, traditional, herb infused, and more. The basic lemon can really be turned into something special.
Besides the yummy drink, making lemonade can provide a fun activity for children. If you have a tree, there’s the picking. My kids love to go to Grandma and Grandpa’s to pick lemons with “the picker” — a long handled pole.
Then there’s the juicing. Of course this can be done with a machine, but you can also use a hand-held citrus squeezer. Kids love to test their muscle strength, plus it makes the chore last longer (sometimes a necessity for parents looking for some down time). If you have too many lemons and an abundance of lemonade, be sure to share with friends or set up a stand.
The positive power of one child and a refreshing drink created a unique foundation that evolved from a young cancer patient’s front yard lemonade stand to a nationwide fund-raising movement to find a cure for pediatric cancer. Since Alexandra “Alex” Scott (1996-2004) set up her front yard stand at the age of four, more than $17 million has been raised towards fulfilling her dream of finding a cure for all children with cancer. Nationwide the effort continues: AlexsLemonade.org
Refreshing and Inspiring!
Here are two different recipes, one requiring lots of lemons and ice for a thirsty few and one that makes a glass or two with just a lemon hint (from my friends at SmallShed Flatbreads in Mill Valley, California).
This is the perfect lemonade for sipping on a hot afternoon. It is really great whipped in the blender, but if you don’t want to bother you can skip the last step and just pour over ice. Please note the color if this will be golden rather than bright yellow due to the use of raw sugar. You can always substitute white if you prefer.
Makes 3½ cups
½ cup fresh squeezed lemon juice, juice from about 4 lemons (organic if possible)
½ cup raw turbinado sugar
1½ cups water, divided
2 cups ice cubes, break into chunks if large
Heat sugar and ½ cup water over medium heat in a small saucepan. Stir until sugar has dissolved and mixture has thickened, about 2 to 3 minutes. This is simple syrup.
Combine lemon juice, simple syrup and additional cup of water in blender with ice cubes and blend until slushy. Add more ice as desired.
Small Shed’s Fresh Squeezed Maple Lemonade
“I have always found foods to be most enjoyable when prepared simple, and nothing is more simple than our house-made lemonade. Frequently our customers will bring a box of Meyer lemons in from their yards and trade us for a Flatbread pizza!” – Ged Robertson, chef owner at Small Shed Pizza.
Makes 2¼ cups
Juice squeezed from 1 lemon, about ¼ cup
1-2 tablespoons maple syrup, or to taste
16 ounces sparkling water
Put ingredients in a pitcher and stir with a spoon. Pour and serve over ice.
Tips: first roll lemons pressing between your hand and a counter. This will make them easier to squeeze, and yield more juice.
Variations: You can substitute regular still water for sparkling, and honey for maple syrup. This lemonade tastes great made with hot water too!
See also Organic Lemonade Has 10x More Antioxidants Than Regular
Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler and lives in Sausalito, California.
Image Credit: © Norma Cornes | Dreamstime.com
OrganicToBe.org | OrganicToGo.com
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