Hello! Miss Julie here to tell you about another new book that we has recently arrived. It is, When Grandma Gives You A Lemon Tree, written by Jamie L.B. Deenihan, illustrated by Lorraine Rocha, and published by Sterling Children’s Books.
Have you ever gotten a present that you just didn’t like, but after a while, it turns out to be the best thing that you could have been given? This book lovingly looks at just such a situation. I don’t want to give too much away and spoil the fun, but the main character clearly learns how to move past her material desires and grow, both literally and figuratively, into someone that thinks of the happiness of others first. As both a gardener and someone who wishes that my grandparents were still alive to see what I have grown, I loved this book. When I was a little girl, there were many times that I grumbled when I was asked to help in the yard, but now that I am an adult, I am grateful for the skills that I was taught.
This book touches on several deep topics in a very clever, clear way:
- How to be grateful even when the situation isn’t what you expected.
- The loving way in which grandparents teach their grandkids.
- Happiness is not found in material goods.
Honestly, this is a great read and a very sweet book, with wonderful emotive pictures that communicate so much. I hope you enjoy it as much as I did!
If you would like to reserve this book, click here to place a hold.
And just for a bit of lemony fun, here’s my recipe for raspberry syrup. You can freeze it as-is to make popsicles, or dilute it with water to make raspberry lemonade!
You will need:
* 1 cup of water
* 3/4 to 1 cup of granulated sugar, depending on how sweet you prefer
things to be
* 1 cup of fresh squeezed lemon juice
* zest from the lemon you squeezed, a teaspoon or two will suffice
* a handful of fresh raspberries, or defrosted frozen raspberries
Put the water and sugar in a pan, and then heat until all of the sugar is dissolved. Heat is required, otherwise all of the sugar will not dissolve. When you use heat to force more of a solid material to dissolve than otherwise would at room temperature, you are making a supersaturated solution.
As your sugar and water solution is cooling, add the lemon juice. I usually use a blender to mush up my raspberries, but the back of a spoon will get the job done, too. Toss in the lemon zest, mix, and voila! You have a lemon and raspberry mixture that is ready for the freezer.
If you would prefer to drink your creation, just add some more water until it gets to the correct balance of sweet and sour for your tastes… this is usually another two to three cups of water.