Our Lemonade Stand: A Healing Journey

The summer we started our lemonade stand was one of the most tender seasons of our lives. It was the summer after we lost our baby girl, Sunny, and our little stand at the market became more than just a way to pass the days—it became our healing ritual. My daughter Jade and I poured our hearts into every lemonade we made, finding comfort and connection in the simple act of squeezing fresh lemons.

Squeezing Sunshine

Our lemon and organic cane sugar came through the Tofino Ucluelet Culinary Guild (TUCG), and our lemonades were infused with botanical syrups made from local ingredients and wild botanicals like lavender, Nootka rose, spruce tips, and rhubarb. Borrowing the well-used key lime juicer from Lisa Ahier at SoBo Restaurant, where I worked on and off for many years, we freshly squeezed each lemon. We poured our lemonades into mason jars, encouraging customers to return them. Jade and I made matching lemon-inspired aprons, we thirft store hunted for signs to paint with my dad, and built the CUTEST lemonade stand—all a reflection of the heart and passion we poured into this project!

Jade and I's little venture was never just about the lemonade; it was about community, healing, and celebrating the abundance of the coast. Each jar we filled felt like a remainder of our Sunny, a reminder that even in the midst of grief, beauty, and joy could still blossom and be shared. Those summer moments with Jade—laughing, creating, and connecting—continue to inspire us today. They remind us of the powerful, simple joys that come from family, nature, and the supportive embrace of our community.

A Sip of Calm: Lavender Lemonade Recipe

One of our favorites was lavender lemonade, a staple of our stand and a comforting blend of tart lemon and soothing lavender. Making it was a reminder of our time at the market, where every cup was a small celebration of the healing powers of nature.

Here’s how you can make it at home:

What You’ll Need:

• 2 cups boiling water
• 1 cup dried lavender flowers (for great lavender bubs to work with try - English Lavender Flowers @ mountainroseherbs.com
• 2 cups cold water
• 1 cup lemon juice
• 1 cup sugar

Steps:

1. Infuse: Pour boiling water over the dried lavender flowers, cover, and let steep for 10 minutes. Strain, discarding the flowers, and pour the infusion back into the pitcher.
2. Mix: Add cold water, lemon juice, and sugar. Stir until the sugar dissolves. Chill before serving.

I love how this lemonade can be tailored to your taste—adjust the lavender and sugar as you like. It’s a sip of calm on a sunny day, a beautiful reminder of the simple things.

More Than Just a Drink

The lemonade stand was never just about making some pocket money for us; it was a way to honor Sunny, connect with our community, and find a path forward through our grief. Each and every smile shared that summer reminded us that even when life feels unbearably heavy, the small joys can lift us up.

Whether you’re mixing up a batch of lavender lemonade or simply pausing to enjoy a sunny day, I hope this story and recipe remind you of the beauty that can be found in the simplest of moments.

Let me know if you give our lavender lemonade a whirl - Jade and I would love to see it in action!

xo Tam