Perhaps it’s not a coincidence that my academic work is closely tied to a country with strong nomadic traditions, since I myself seem to be leading a semi-nomadic existence. When I was a kid, the end of the school year meant leaving for my grandparents’, or moving to Poland, or moving from Poland. In high school and college, it meant packing up my dorm room and moving out for three months. After college, my two suitcases and I migrated to Paris. And now in grad school I still nomadize for the summer, leaving for Moscow, for Poland, or for Kazakhstan.
So, in accordance with tradition, the onset of summer meant packing up my things and moving, though this time only to a different apartment (which I will be sharing with the lovely and talented Michelle Brown). Once we moved everything in and unpacked, we celebrated with a light white wine spritzer with strawberries and tarragon. Perfect for all kinds of summer events!
Strawberry Tarragon White Wine Spritzer
1 bunch tarragon
2 cups + .5 cup sugar
2 cups water
2 bottles dry white wine, chilled
1 liter sparkling water/seltzer
For the simple syrup:
Combine 2 cups sugar and 2 cups water in a small saucepan. Bring to a boil over low heat.
Add coarsely chopped tarragon.
Simmer until sugar has dissolved, stirring frequently.
Remove from heat and set aside to cool (I left mine overnight).
Strain out tarragon.
For the strawberries:
Hull the strawberries and cut them in half.
In a large bowl, combine the strawberries with .5 cup sugar and set aside for at least 30 minutes, until the juice is drawn out.
In a large punch bowl, combine wine, seltzer, and simple syrup. Stir. Add in strawberries with juice. Serve with ice.
P.S. It turns out my great-grandfather—the one I was named after—used to make something similar. Maybe this recipe is genetic?