The Original
32 ounces of fresh-squeezed. Cold, cloudy, and sour enough to make you close one eye.
Squeezed in front of you. Never out of a jug.
Utah farmers markets. Real lemons, a heavy metal press, and an eight-year-old who will absolutely tell you which flavor to get.
So we built her a real one.
Riley is eight. She wanted a card table at the end of the driveway. What she got instead is a licensed booth, a permit with her parents' names on it, a menu she helped write, and a logo she drew herself, right down to the rainbow high heels and the peace sign.
Mom and Dad handle the health permit and the food. Riley handles the part that actually matters: she is the one who talks to you, takes your money, and etches every single jar by hand in the garage.
Not a family recipe passed down three generations. A kid, a case of lemons, and a very specific opinion about strawberry.
Buy the jar once. Refill it cheap forever.
Every jar is an upcycled canning jar with Riley's lemon sandblasted straight into the glass. She does them herself, one at a time, safety glasses and all. No two come out exactly the same, which is the point.
Bring it back to the booth and we fill it for a lot less than a cup. Bring it back all season and it pays for itself, and then it just keeps going.
2026 is the practice run. 2027 is the season.
Utah farmers markets take applications in the winter, months before anybody thinks about lemonade. We got to the party late, so this year is a handful of dates while we learn the ropes, and next year is the full calendar.
Market dates get posted here as soon as they are confirmed. We are not going to list a park we have not been accepted to.
Booking a birthday party, a block party, or a company thing? We do those too.
hello@rileymadelemonade.com