Make a Lemonade Stand: The Skinny

OK ladies – look out for this adorable eight year old, Vivienne Harr, who is heck bent on stopping child slavery. Inspired by a photo of two child slaves in Nepal, she with the help of her dad, Eric, a CARE ambassador and uber marketer, bought the url, makeastandlemonade.com and set up shop on the corner of their street in the town of Fairfax in Marin County.

Her goal is to raise $150,000 for Not For Sale, a non-profit organization that combats modern slavery and human trafficking of some 30 million adults and children around the world.

In her first 15 days, she’s earned, $4k, for NFS, and has nearly 15,000 twitter followers, including pop idol, Katy Perry.

Since we are interviewing her for an upcoming issue of Marin Magazine, we got a little insider info on how she came up with the recipe, which she shared with us. Well, actually her dad, Eric gave us the scoop.

We literally started in the kitchen with ingredients from Good Earth in Fairfax and had no clue. After some truly spit-worthy efforts, we decided to bring in the professionals. We are working with a mixologist Tzeira Sofer (Founder of Pomega5) and Matteo Boussina, owner of Taco Jane’s — on a lemonade that is not what you expect.

When most people think of lemonade stand lemonade, they think sugar, warm water and…lemons. Very sweet, very lemony. MAKE-A-STAND is “lemonade to the next level.” As Vivienne Harr, 8, “makes a stand” to fight slavery, she “makes a stand” on her ingredients: 100% organic, 100% fair-trade, 100% fresh.
Ingredients:
  • 6 cups of spring water
  • 9-ounces of fresh squeezed, organic Meyer lemon juice
  • 6-ounces of maple crystals (Maple crystals offer a more delicious, and lower glycemic, sweetener. We don’t need more refined sugar in our diets.)
  • 1/8 cup of fresh, organic, mint
  • 3 cups of fresh, organic raspberries
  • 3 tablespoons of freshly-juiced organic ginger
Preparation:
  1. Boil mint and maple crystals in two cups of water. Let sit one hour to cool.
  2. Extract ginger juice in traditional vegetable juicer.
  3. Stir all ingredients together.
  4. Remove mint from boiled water and pour into mix.
  5. Mash raspberries and stir into mix.
  6. Serve over lots of crushed ice.
  7. Garnish with sprig of mint and two fresh raspberries in a bamboo skewer across the top as garnish. (Manners matter!)
  8. Enjoy The Sweet Taste of Freedom!

What we should have asked her is how she got so many twitter followers in such a short time!

Can’t make it to Fairfax? Buy a virtual cup?

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Trackbacks

  1. […] has drawn plenty of media attention. She’s as cute as they come, her organic mint-infused lemonade is tart and tasty, and her story is a compelling one: A photograph of two Nepalese children […]

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