July 1, 2010
Every Sunday when we go to our local farmer's market, Kenya fervently looks forward to two things -- a pupusa with tons of cabbage slaw and a big flavored lemonade. It's so incredible for us as parents to watch how monumental this ritual is for him. Many of the central and south American food stands at the LA markets feature huge clear barrels of various naturally flavored lemonades. In addition to the tried and true original lemon version, there is also raspberry, strawberry, watermelon and various other fresh combinations, their gorgeous colors luring anyone who passes by -- as well as Kenya.
As the weather gets hotter, so does our family while we shop the market, and we inevitably find ourselves wilting in the heat every summer weekend. There have already been numerous days these past two months that were so hot, shopping for food became difficult and we all started salivating as we (along with Kenya) looked at those gigantic clear vats of lemonade calling our names. I'm always more then happy to indulge Kenya with this special treat, especially considering how thirsty the rising temperatures makes us this time of year. But I also know these lemonades are made with a good deal of sugar and so when possible, I try to sway Kenya towards a nice tall bottle of water, so we can make homemade strawberr-wee lemonade with our food purchases from the market when we get home.
As soon as the produce is unpacked, Kenya is up at the counter rolling the lemons (one of his favorite kitchen jobs because he knows that's the best way to release the juice). With just a rinse of the berries, a touch of natural sweetener, a quick puree and a brisk stir, our healthy lemonade is ready for us to gulp down and enjoy!