As the annual Lemonade Day returns this weekend to more than 50 cities around the country, hundreds of Central Texas kids are preparing their own lemonade stands.
Through these lemonade stands, which will operate in neighborhoods across Austin on Saturday, May 5, kids how to start, own and operate their very own business, and through the process, they can pick up financial literacy and entrepreneurial skills before they get into high school. You can find the Austin-area stands and sign up to participate at lemonadeday.org/austin.
Kids, if you’re still looking for a recipe for your lemonade stand, here’s an eye-catching option: Limonana, the bright green mint lemonade from the Middle East. It comes from April White’s new lemonade cookbook, which features dozens of variations on this indelible summer drink.
Middle Eastern Limonana
This bright-green combination of lemon and mint is found on tables throughout the Middle East. But the name limonana is borrowed from, of all places, a 1990s advertising stunt. To showcase the power of bus ads, an Israeli advertising firm created a fake product called Limonana — a mash-up of the similar Arabic and Hebrew words for lemon and mint. Soon, everyone was asking for the thirst-quencher by name.
— April White
1 1/2 cups freshly squeezed lemon juice (from about 9 lemons)
3 cups loosely packed mint leaves (from about 20 stems)
1 cup granulated sugar
4 cups still water
In a blender, combine the lemon juice, mint, sugar, and 1/2 cup of the water and blend until fully liquid. Strain through a fine-mesh sieve, reserving the liquid and discarding the solids.
In a pitcher, stir together the mint mixture and the remaining 3 1/2 cups water. Serve over ice cubes. Serves 4 to 6.
— From “Lemonade with Zest: 40 Thirst-Quenching Recipes” by April White (Chronicle Books, $16.95)