Strawberry Sparkle Juice

Amidst my cookbook habit and penchant for Pinterest recipes, sometimes I need to take a step back and remember what this blog is all about. Food is always on my brain. I love trying out new recipes and sharing old family favorites here on Kid Cultivation. I get all worked up over taking a truly decent food photograph. But really, truly, when it all comes down to it, the reason this blog exists is because of three inquisitive, discerning, droll little beings, none more than 4 feet tall.

Bean received this sweet cookbook for her birthday last month. And it is a cute book, conveniently partitioned into age-based sections with varying degrees of recipe complexity and likelihood of flesh wounds and third degree burns. She was immediately drawn to a cheery pink fruity beverage and wanted to make it. Now.

And here's the ugly truth. I didn't want to make it. 

All it involved was hulling and crushing strawberries to a pulp, pouring in some orange juice, a splash of seltzer and stirring. Any reasonable and not otherwise occupied parent, I'm sure, would have succumbed immediately to the sweet request which came complete with a please and a smile. But it was the witching hour...homework to be done, laundry to be folded, dinner to be made, piano to be practiced, lunchboxes to be unpacked, washed, and repacked. I didn't feel like splattering strawberry juice all over the counters.

But I did. I fought my very grown-up (and totally not fun) urge to pull out the blender and whip it up in 20 seconds for her and instead pulled out the bowls, measuring cups and potato masher. And of course she loved every second of it. Sometimes practical and efficient are not the words of the day. Sometimes we just need to make a mess. Thanks for the reminder, Bean.

Hulling some berries

Strawberry Sparkle Juice
adapted from Cook School

2 cups fresh, ripe strawberries
1 cup orange juice
1 cup seltzer (or plain water for the bubble-averse)

Rinse the berries and place in a large bowl. Use a potato masher to grind them to a pulp.

Use a sieve to strain the strawberry juice into a pitcher or second bowl.

 Pour in the orange juice and seltzer (or water). Stir gently and pour into glasses. Drink her down!

Once I got over myself, Bean's project turned out to be the perfect after school activity. I mean, just check out Roo's enthusiasm.

Forget two thumbs up, that's two arms and two legs up!! They were so excited and pleased with themselves for doing it all on their own. Totally worth the 15 minutes of mashing and washing dishes.

Go ahead. Make the mess. Your kids will thank you.

Rainbow Agua Fresca Fiesta

It's summertime. Around here that means Mama School. Nope, no highbrow philosophy class for me, rather, the kiddos and I are exploring a few special topics we all wish we had more time for during the school year. And guess who gets to play teacher. Uh-huh.

This summer, Mama School is offering our ever popular cooking course, along with piano/music, reading with special emphasis on poetry, weather cycles, and Spanish.

The kids know several Spanish words, but I've been trying to encourage them to string more phrases together and most importantly, to make an attempt to talk to people using the Spanish they know. What better scenario to practice our basic greetings and introductions than a pretend party with chips and guacamole and a few fancy drinks to clink? Agua Fresca time.

With an abundance of fruit in the house, we each chose our own fruit flavor. Here's the rundown:

Looly: Pineapple
Bean: Strawberry
Roo: Watermelon
Amy: Honeydew with basil-infused simple syrup from mojitos the other night

In retrospect, the whole flavor choice thing led to a lot of blending and rinsing when we could have been practicing Spanish greetings. But we embraced the moment, adding fruit names and colors to our lesson for the day. I find that's one of the coolest things about working with kids in the kitchen. No matter what we make it inevitably ties into all sorts of additional learning. Fractions, measuring, vocabulary, music (can you really cook without it?), poetry (Amelia Mixed the Mustard by A E Housman, for instance), you name it.

So anyway, we chopped la piña, blended las fresas, juiced la sandía, and...

"Hola. Me llamo Roo y me gusta la agua fresca de sandía."

Agua Fresca Rainbow

2 cups fruit of your choice, peeled, seeded, and roughly chopped (We made several batches using watermelon, pineapple, honeydew, and strawberry but you could expand your own rainbow with mango, cantaloupe, cucumber, guava, passion fruit, etc.)
1 cup cold water
2 tbsp. sugar
Juice of 1 lime

Puree the fruit in a blender or with an immersion blender. Pass through a strainer or other fine sieve to remove pulp. Combine strained puree, water, sugar, and lime juice in a small pitcher. Stir until sugar dissolves and serve over ice.

Each batch will make about 2 servings. If you want the full rainbow effect, make a few different batches using a variety of fruits in complimentary colors.

Basil Mint Mojitos

I love my kids. And after a long sweltering day of riding CTA, picnicking in a tick-infested park, one destroyed iPhone case and and a full-blown WWF style 4-year-old death match, I love them just a smidgen more with a refreshing cocktail in hand.

Basil Mint Mojitos, Baby.

Mufasa's got a sweet little herb garden going and I am reaping the benefits. As if I needed an excuse to make this drink, the mint has been taking over. Turns out the basil needed a bit of a trim as well. 

Basil Mint Mojitos

2 sprigs mint, torn into pieces
2 sprigs basil, torn into pieces
2 lime wedges
1.5 ounce basil infused simple syrup*
1.5 ounces rum
Club soda

1. Place mint, basil, lime, and basil infused simple syrup in a glass. Muddle well. A dedicated muddler works well here but so did the blunt end of my meat mallet. Use what you have. No need to get fancy.
2. Pour in rum and stir. Add ice cubes and top off glass with club soda. Stir well and garnish with additional limes, basil leaves and/or mint.

*To make the basil infused simple syrup, combine 1 cup water and 1 cup sugar in a pot. Bring to a boil, stirring until sugar dissolves. Remove from heat, add 3-4 sprigs basil to the syrup, cover, and let sit for a few hours or overnight. Remove and discard basil. Pour syrup into airtight container and refrigerate until ready to use.

Sip long and sip hard. School doesn't start again until late August.

Fizzy Strawberry Limeade for Kids and Adults

It was hot here this weekend. Flip flops sticking to asphalt hot.

Mufasa and Bean braved NATO Summit public transportation security enhancements and 90 degree temps to go to the Cubs vs. White Sox game.

Meanwhile, Looly, Roo, and I lazed by the kiddie pool relishing our first sips of summer.

Strawberry Limeade

1 pint strawberries, washed and hulled
1 cup lime juice, freshly squeezed
1/4-1/2 cup agave nectar depending on desired level of sweetness
Sparkling water or for the adult version, sparkling wine
Lots of ice cubes

Place strawberries, lime juice, and agave nectar in a blender and process until smooth. Pour a few tablespoons into the bottom of each glass. Fill glass 2/3 of the way with your choice of sparkling water or for you thrill-seekers, sparkling wine. Stir gently. Drop in several ice cubes and garnish away with lime wedges and fresh berry slices.