Take a walk The Levinsky Market in Tel Aviv’s Florantin district includes Balkan delicatessen, Persian spice vendors, brecca stands, trendy bars and kitchenware stores.
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Make a drink that reflects what you have in your garden or grocery store.
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Uncontrollable herbs are in full bloom, and other fragrant stems rise from the edge of the glass, tickling the nose of a drunk person with every sip. Effervescent beverages infused with natural syrup are offered in a variety of bright colors. Sweet chunks of fruit, fresh, fermented, bob on foam. This drink, known as gazoz, is touted in its own right. Once you see it, please give it a try. To do this, head to Café Levinsky 41. This small jewelry box is located in a central space of the market, where owner Benny Briga creates a unique soft drink.
Benny Briga, a bubble boy at Cafe Levinsky 41 in Tel Aviv.
Photo:
Dan Perez
Throughout Israel, “Gazoz” means syrup-sweetened selzer with a distinctly retro charm. “Gazoz belonged to the austerity era of early Israel in the 1950s and early 1960s, unbelievably, without cork or Israeli sparkling drinks,” he explained. At that time, gazoz got bright colors from artificial syrup. “The red one was raspberry, but of course it didn’t contain raspberry,” said Israeli cookbook author Janna Gur. “And there was a lemon that smelled like a room deodorant. And if you have a really enthusiastic vendor, he would combine the two. But the bottled soda When it first appeared, Gazo became a thing of the past.
Briga’s new book, Gazoz, co-authored with Adina Sasman, offering recipes for a variety of refreshing tastes of drinks.
Photo:
Dan Perez
Briga brought gazoz back into relevance with his own take. His newly published book, Gazoz, co-authored with cookbook author Adina Sasman, details his unique process.
This Selzer Siphon poet has a hazy beard, prefers a white button-down shirt that isn’t hidden, and wears salt-and-pepper hair long untamed. His whimsical interpretation of gazoz is very different from the nostalgic drinks of Israel. “The only thing they have in common is that they are made from syrup and draft soda,” says Hobab.
Ordering one at Café Levinsky 41, Briga is inspired to take it out of a row of colorful jars lined up on the wall. They include preserved fruits suspended in a mixture of sugar and their own juice, spices filled with simple syrup, and others that he may be experimenting with at this time. ..
SIP ALONG customers gather outside Cafe Levinsky 41 at Levinsky Market in Tel Aviv.
Photo:
Dan Perez
He adds a little to the glass. He then picks from a bucket that looks like an ornament, but is actually full of ornamental edible plants. Every time it is voluntary. The two drinks are not the same. According to Briga, the combination of biwa syrup, fermented almonds, geranium and flowering sage tastes like amaretto and ice cream. Another glass includes fresh cucumber syrup, cucumber ribbon, field peas and their flowers, sliced pears, Thai basil, and mint. “I’ve never put a menu in my store,” says the owner of Café Levinsky 41. “You receive what we give you.” E inter The interaction of the unique ingredients captures the ephemeral taste of the place and the moment.
Briga makes syrups from local produce from a variety of locations, including neighbors, rooftop herb gardens, and more recently small organic farms growing behind synagogues outside Tel Aviv. .. There he grows adventurous crops such as mint, sage, geranium, lemongrass, za’atar, lime, pomero, apples, pears, figs and even all spices, passion fruit, turmeric, galangal and cinnamon. He makes hundreds of syrups.
Gazoz shows how Briga and Sasman make syrups, layer flavors, and make drinks that reflect what’s in their garden or grocery store. “If you go to the grocery store and you can’t find Thai basil, don’t be offended because you’ll find fennel, rosemary, lemongrass, and more,” says Briga. “Or go to the neighborhood, look at the citrus trees and take the leaves. First I ask, this is what I used to do in Tel Aviv. It’s beautiful, connecting people.”
The cucumber syrup at the heart of this refreshing sparkler can’t be made any easier and really captures the essence of fruit dew. The herbs and floral garnish of the assembled drink take the aroma to the next level. To make an elongated ribbon of cucumber, use a Y-style vegetable peeler.
material
- 2 Cut off the edges of a 1/4 lb cucumber, preferably from Persian.
- ½ cup of sugar
- 3-4 large ice cubes
- 1-2 tablespoons of cucumber syrup
- 2-4 raw cucumber ribbons
- 1-2 slices of raw pear
- 12 ounces of carbonated water
- Garnish peas and flowers, mint twigs, Thai basil and basil flowers, or other edible herbs and flowers
For syrup:
drink:
directions
- Make syrup: Place clean kitchen towels in a large bowl. Grate the cucumber in the large grater hole above the toweled bowl. Place the grated cucumber in the center of the towel, collect the edges of the towel on top of the cucumber and squeeze as much juice as possible into the bowl. (Approximately 1 cup of juice is required.) Discard the cucumber solids or set aside for other uses (such as tzatziki). Add sugar and whisk until melted. Use the syrup immediately or transfer it to an airtight jar or jar and store it in the refrigerator until use. Keep the syrup refrigerated for 2 weeks.
- Make a drink: Put ice in a 12-16 ounce glass. Spoon on syrup. Topped with cucumber ribbon and pear slices. Fill the glass with sparkling water. Decorate your favorite herbs, leaves, greens and flowers. Put a straw and drink immediately.
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The Link LonkJune 04, 2021 at 10:37PM
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Summer fresh sparkling drink recipe - Texasnewstoday.com
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