Making the Best of Summertime with Sangria Saturdays.

It can be difficult to recognize the onset 0f the summer months in a Mediterranean climate such as Israel. Gradually though you begin to notice the increasing power of the sun, the warmth of the breezeless nights and  your ever-increasing fantasies about air-conditioning.

Summer in Israel slows things down. Rushing makes you feel hotter, so you just take your sweet time going wherever you need to go. In the oven-heat, it can be hard to imagine doing anything else but finding a shady spot somewhere and lying down, sipping ice water stuffed with mint leaves.

Saturday was such a day. Too hot for the beach, too hot for a walk, too hot for anything but to make a soup-pot’s worth of cold sangria and devour a mess of freshly made  bruschetta under the lemon tree, whiling away the afternoon enjoying the fruits (and vegetables) of summer.

Summer Sangria:

Bunch of fruits (I used grapes, apples, nectarines, oranges and cherries)

Brandy/whiskey

Sugar

red wine

red Lambrusco/cava/any sweet carbonated wine

Instructions:

In a large bowl/pitcher, mix the chopped up fruits with a few teaspoons of sugar (more if you like a sweeter sangria, less if you don’t)

Pour over the fruit enough whiskey or brandy to just cover the fruit. Let chill for a few hours or overnight

Pour in your wine; one bottle of red and one bottle of Lambrusco and let chill for another hour or so. Serve in cups over ice.

Tip: If you really want to be fancy, make ahead sangria ice cubes by freezing red wine in ice cube trays, dropping a little bit of chopped apple in each cube.  As the “ice” melts, it will make your drink colder AND stronger.


Simple Summer Bruschetta:

1 package grape tomatoes

Handful chopped basil

1 large red onion

2 cloves garlic

Coarse salt and fresh pepper

olive oil

Balsamic Vinegar

baguette

Instructions:

Slice each grape tomato in half and add to bowl. Finely dice the garlic and add to tomatoes. Finely chop the onion and add to bowl. Sprinkle onions with course salt and fresh ground pepper. Thinly slice the basil and add to bowl. Pour in olive oil, about 4-5 tablespoons and add 2-3 tablespoons balsamic vinegar into the mix. Gently stir the bruschetta with a spoon. Meanwhile, slice baguette into rounds and sprinkle with olive oil. Toast slices in oven until golden brown. Top with bruschetta and eat!

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