I’m excited to be supporting Alex’s Lemonade Stand, this Saturday, July 25th in San Diego. Alex’s Lemonade Stand was originally founded by 4-year-old Alex Scott in 2000 to help raise money to fight her own cancer.
While Alex passed away in 2004, the lemonade stand has gone on to be become a national charity, with lemonade stands of all shapes and sizes popping up around the country. They have raised $100,000,000 for pediatric cancer research, funding over 500 projects to date.
The Miller Tribe’s Grand Stand has raised over $100,000, making it the largest fundraising stand in California. That’s pretty incredible.
I went on San Diego Living to share some tips about making lemonade and using local lemons. You might have a tree full of fruit, or one of your neighbors does. Instead of letting them go to waste, pick a bunch (with permission if the tree is not yours), juice them, and freeze the juice in ice cube trays. Then put the frozen cubes into a heavy ziptop freezer bag. Now you have a wonderful, local ingredient for recipes.
Here are some ways to use the lemon juice cubes:
- Let one melt in a small glass jar, add about 3 tbsp extra-virgin olive oil (should be 3 times the amount of the lemon juice), some finely minced fresh rosemary, basil, sage, oregano, or thyme, and a little sea salt and black pepper. Shake vigorously and voila! Salad dressing!
- When unexpected guests arrive, throw a handful of mint, 2 lemon juice cubes, and some sliced fruit like strawberries into a pitcher with filtered water and ice. Fancy drink!
- Don’t have fruit? Try 2-4 lemon juice cubes, fresh basil leaves, and slices of cucumber, plus filtered water and ice.
- Need a marinade for chicken or other meat? Add 4 lemon juice cubes to the blender along with about 1/2 cup olive oil, sea salt, black pepper, and 1 tbsp Italian seasoning blend. Blend well, then pour over meat, marinate for at least 30 minutes, then grill.
- Note: Always use organic produce for infused waters, as infusions will pull any pesticides out of the produce and into the water.
Please come out this Saturday and support the stand!
3366 Adams Avenue from 10 am – 6 pm
Lemonade, games, music, Star Wars characters, silent auction items including a gorgeous citrus basket from Melissa’s Produce, discounted Legoland tickets, bake sale (including gluten-free goodies from me), discounted Hess Fest tickets, and more
Hess Fest on Grim Street between North Park Way and University
Please visit these supporters of the event on Saturday, thank them for their generous donations, and ask about their special food and drink items!
Blind Lady Ale House
Ponce’s Mexican Restaurant
Thorn Street Brewery
Don’t miss this recipe from another fantastic San Diego Food Blogger:
Key Lime Pie Bars from Confessions of a Foodie
Watermelon lemonade for Alex's Lemonade Stand
- 4 cups watermelon cubed, seedless
- 3-4 tbsp lemon juice (fresh) 3-4 frozen cubes
- 1-4 ounces vodka optional
- Blend all the ingredients, starting with the lesser amount of lemon juice and the smaller amount of vodka if using. Adjust to your taste and the sweetness of the watermelon.
- Serve over ice, garnished with fresh mint.
- 50 calories
- 0 g fat
- 0 g saturated fat
- 0 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 2 mg sodium
- 191 mg potassium
- 13 g carbohydrate
- 1 g fiber
- 10 g sugars
- 1 g protein
- 1 Weight Watchers Points Plus