We’ve made it, guys. Today, at 12:30pm our summer break officially begins. The past month has been a blur… end of year projects and class parties for my kids, and for me, wrapping up loose ends and trying to cram in as many meetings and appointments as possible before today. We have been racing toward the finish line, and it’s here.
All I want is to wake up, make a pot of coffee, and go sit on the patio. The kids can roll out of bed when they’re ready. Maybe we’ll play tennis. Maybe I’ll get some work done while they shoot hoops. Maybe we’ll go to the pool for a few hours and grab a pizza. Maybe we’ll watch a movie. Maybe we’ll head to the shore for the day. Maybe, we’ll do nothing.
Ahhhhhh... Summer. Breathe it in.
Some of my favorite parts of summer are the impromptu hangs. Anything on the grill is just a little more festive. And if you’re on your back patio or a neighbor’s porch, all you really need is a bottle of Prosecco and a quick snack and it feels like an event. That’s the magic of summer.
And the sangria—a nice cold, fresh, light sangria. Like this one. Not too sweet. Not too strong. Just right.
I love to have a big batch of it chilled in my fridge for lazy Sunday afternoons or when friends stop by after work. It’s also a great accompaniment to a barbeque or a day at the beach.
If you have time, let it steep overnight, the flavors will really shine.
*makes one BIG batch
1/2 honeydew melon (if it smells sweet, it’s ready!), rind & seeds removed, thinly sliced
2 english cucumbers, one pureed, one thinly sliced
6 limes, 2 thinly sliced, 4 juiced
mint leaves - small bunch
½ cup honey
1.5 L bottle of chilled, dry white wine (that’s the big bottle)
1 bottle of chilled Prosecco
Combine melon, sliced cucumbers, sliced limes, mint leaves, lime juice, cucumber puree, and honey in a large pitcher. If you can, allow the flavors to blend for a few hours or overnight. Add the wine. Just before serving add the Prosecco. Serve cold.