I used to dream about running a lemonade stand. Granted, it stayed fixed in Dream Land because my parents were not about the ‘buying bags of lemons and helping the 9-year old make sugary beverages’ life. This is probably where my business ideals began to form. Around something humble and fun and sweet.
Since opening a modest bakery out of my home this week, of course there have been some challenges. You see, I’m quite good at ideas. It’s easy to form ideas if you’re creative enough. But business is more than visions and goals. And lemonade is more than water, sugar, and lemons (if you catch my figurative drift).
For the summer, I made a list of things I want to make. I’m adding to it all the time. These are things I have either been afraid to try making, or just put off in lieu of something else. Funny how lemonade fits in both categories. Nothing scary about a big ol’ bag of lemons. You might think I’d have no time for this list with a business going on, but—after all—time is what you make it.
What do you guys think about the list idea? Have you started your own? You totally should! We can motivate each other to cross things off our lists. Let’s get to it! It’s 2014, so get crazy. Add different fruit to your sugary beverages.
Pineapple Lemonadevegan, gluten-free, soy-free, nut-free, corn-free, grain-free
2/3 cup lemon juice (about 5 lemons)
1 cup chopped pineapple
1/2 cup organic sugar
6 cups filtered water
Juice or squeeze the juice from the lemons in a small bowl. Set aside.
In a saucepan over medium-low heat, cook sugar and 1 cup of water until sugar is completely dissolved, stirring occasionally. Add chopped pineapple and bring to a simmer. Remove from heat. If you want lemonade to be smooth, now is the time to run this mixture through a blender or food processor. I left mine whole to add something to the appearance. Stir in lemon juice.
Transfer lemonade to a pitcher and stir in remaining water. Refrigerate until completely cooled. Serve cold. Store in the fridge, covered.
Yield: about 8 cups lemonade