The Not-so-Secret Ingredient to Gourmonade’s Delicious Lemonade

San Francisco bakeries, breweries and cafes all have one common ingredient: the City’s tap water.

This spring, staff from across the SFPUC have been working alongside local businesses throughout the City to meet with residents to discuss all things related to water delivery and water quality.  One of the Agency’s local project partners is Gourmonade, a popular small business in the Mission District run by the energetic Vicktor Stevenson, whose company produces locally-sourced and fresh-squeezed lemonade.

Gourmonade uses 1,000 pounds of lemons each day.

Stevenson recently hosted SFPUC staff in his production kitchen. There, he allowed SFPUC staff to see first-hand how SF water makes his lemonade possible: from washing the 1,000 pounds of lemons he goes through each day, to forming the base of the lemonade itself, and helping to cultivate new flavors and future products. Without the City’s consistently delivered, high-quality water, Stevenson’s lemonade and the products of other local businesses would simply not be possible.

This year, Drinking Water Week coincides with Small Business Week. The convergence of these two initiatives should remind San Francisco residents of the value of their drinking water and its’ role in fostering healthy communities and the local economy. The values, culture, and goals of the SFPUC are infused in the physical, cultural, and economic health of the City’s residents and enterprising businesses.

Great water makes great products. In supporting local businesses, we’re also supporting the role of our tap water in making their products possible. Judging by the popularity of San Francisco’s food and beverage businesses like Gourmonade, we feel this is a message everyone can get behind.