One of Austin’s youngest food entrepreneurs just inked a deal with FUBU CEO Daymond John.

BeeSweet Lemonade founder Mikaila Ulmer appeared on last week’s episode of “Shark Tank” — one of my favorite shows, by the way, but I’m always a few weeks behind watching it so I just now found out about Ulmer’s deal — and pitched a partnership to the panel of judges.

John, who founded the clothing brand FUBU and specializes in licensing deals on the series, offered Ulmer $60,000 for a 25 percent stake in her company with the goal of taking the lemonade to more retailers nationwide. Customers can already buy the lemonade, which is made at a co-packing facility in Round Rock, at Whole Foods in Texas, Oklahoma and Louisiana, as well as Austin stores such as People’s Pharmacy and Wheatsville Co-op.

Ulmer and her family started the business after the then 4-year-old participated in the citywide Austin Lemonade Day, which returns on May 2. The lemonade, which is made without high-fructose corn syrup, also has a touch of flaxseed, an idea Ulmer got from a 1940s cookbook her grandmother sent her the same year she first participated in Austin Lemonade Day. She donates 10 percent of proceeds to organizations that support bees around the world.

This spring, Ulmer will launch two new flavors: lemonade with prickly pear and another mixed with iced tea.

BeeSweet Popsicles

2 – 12 oz. bottles of BeeSweet Lemonade – Mint
2 teaspoons of yummy honey
1/2 cup of fresh spearmint
Zest of half of lemon

Add lemon zest, BeeSweet Lemonade, honey and mint to a small saucepan. Warm up on a low heat for approx 305 minutes to allow the lemon, honey and mint to mix. Allow liquid to cool slightly and pour into 6 oz. pop molds. No Molds? No problem. Use ice trays or Dixie cups. Add a sprig of fresh mint to each pop. Depending on your pop molds, either put the lid on or add pop sticks to the center and pop in freezer at least 4 hours.