‘Mom, puhleeeeeze let me have a lemonade stand!” my daughter whines at least 18 times a week. I absolutely refuse. Every kid has seen a least a dozen movies and read a hundred books where an entrepreneurial child sits out on his sidewalk. The customers come through and bankroll a summer’s worth of bubblegum and candy bars.
But the catch, of course: Mom and Dad make it happen. I’ve said no to sidewalk bake stands and old-toy yard sales, too. Though I’ve told her I’ll pay her to do extra chores, she’s sure the real money is in sales.
TIP
Use leftover lemon rind in compound butter: Combine zest of two lemons with minced rosemary leaves from a 5-inch sprig; blend with 4 ounces butter.
Did I have a lemonade stand as a child? Oh, of course. I’d read some book with a recipe for mint lemonade. I begged my dad to buy the necessary ingredients so that a neighbor and I could set up shop during a garage sale. My dad wisely pointed out the cost-to-benefit ratio — the mint, especially, raised the price point.
But I was happy anyway, cheerfully greeting customers who came to our table. One guy gave us a dollar, which makes any adult look like Santa Claus, as he proclaimed ours the “best damn lemonade ever.”
Even with that fond memory, I believe I have good reason to deny my daughter this iconic childhood experience. In addition to the fact that I have to buy lemons to make lemonade (clearly, life isn’t handing them to me), I have to make a mess to put it together, slather my child with sunscreen and keep a watchful eye because I’m giving strangers a good excuse to approach. My paranoia alone is enough to keep me from saying yes to her get-rich-quick scheme.
All of this brings to mind the recent success of Mason jar lemonade ventures around town, indicating that people are wanting more.
With the summer heat coming, it might be time to store some emergency lemonade syrup in your fridge. I encourage you to add your own flavorings. Steep a few sprigs of an herb in the simple syrup while it cools or add a cup of fruit to the pitcher before you stir the whole thing together. I’ve had good luck with fresh lilikoi, but I’d like to try li hing mui, mango, rosemary and even basil.
What I’ll tell my daughter is that I’m happy to make lemonade, but I plan to be the one to enjoy it. Who needs candy when you’ve got lemonade?
She’ll be getting far more reward from a good recipe than a few coins in her pocket.
LEMONADE SPRITZ
- 1/2 cup lemon juice (preferably from fresh-squeezed lemons, about 3)
- 1/2 cup water
- 1/2 cup sugar
- 1 (750-ml) bottle Perrier or 3 cups club soda
- Optional: slice of lime, a few mint leaves, a sprig of rosemary or several basil leaves
In a saucepan over medium-high, heat lemon juice, water and sugar, stirring occasionally. Bring to boil and stir to dissolve sugar and make a syrup, about 3 minutes. Pour into a pint jar and cool; refrigerate.
To make lemonade: In pitcher, combine syrup and Perrier. Add lime slice, mint or other herbs to glass, if using, then pour and serve. Serves 3.
Nutritional information unavailable.
