My neighbor and her daughter recently set up a lemonade stand in front of their house. It was fun for us to cross the street and visit, meet some other neighbors as they stopped by, and have some refreshment in the heat of the afternoon. If you’ve never hosted a lemonade stand with your kids, now is the time. Believe me, when it’s topping 100 degrees, your neighbors will stop either for a cool drink or out of pity for you as you sit in the heat!
It’s a good way to teach your kids about money, but if you want to do it for a higher purpose, consider hosting an Alex’s Lemonade Stand. I urge you to go to their website and read the story of Alex Scott, the spunky little girl who wanted to start a lemonade stand to raise money to help other kids who, like her, have childhood cancer. Alex passed away in 2004, but her legacy lives in this organization, which has raised over $30 million (!) to help fund cancer research.
Below are two recipes, one for Old-Fashioned Lemonade, and one for a refreshing drink that I crave in the summer called Ginger-Lime Drink. It’s a little time-consuming to make, but it’s a concentrate that you can keep in the fridge and add equal parts water or sparkling water, so it lasts a long time. (I got the recipe from my mother, who adapted it from one in the Sundays at Moosewood Restaurant Cookbook by the Moosewood Collective.)
My neighbor makes her lemonade with agave nectar, which dissolves more easily in water. If you want to try that, use the same amounts of lemons and water below, then start with about half of an 11.75-ounce squeeze bottle of agave nectar. Taste and add more as needed.
1 cup lemon juice (about 6 lemons, depending on their juiciness)
1 cup sugar
6 cups cold water
Combine all in a gallon pitcher and stir until sugar is dissolved. Serve over ice.
1 cup finely chopped, peeled ginger root
2 teaspoons whole cloves
4 sticks cinnamon, broken up
1 cup sugar
6 cups water
1 cup fresh orange juice
1/2 cup fresh lime juice
Place ginger, cloves, cinnamon and sugar in a Pyrex or ceramic container (heatproof; not metal) large enough to hold 6 cups of water. Boil water and pour into container. Stir and let sit for 1 hour, then pour through a strainer into a glass pitcher. Add orange juice and lime juice and let sit out another hour. Refrigerate and use half-and-half with cold water or sparkling water over ice. (If you’re feeling adventurous, try adding some tamarind concentrate to taste, per my mom. If you’re feeling like a cocktail, add a splash of light rum.)
Written by: Shannon Oelrich