Pfirsichbowle German Sparkling Peach Wine Punch Food

PFIRSICHBOWLE (GERMAN SPARKLING PEACH WINE PUNCH)

Steps:

• Sliced peaches and drop into a pot of boiling water for a few seconds- just to blanch them so the skins will come off easily, not to cook them.
• Pull off the skins and set them in the bottom of your bowle pitcher in a layers, sprinkling with sugar for each layer (one peach per layer)-amount is to taste, but probably 1 rounded Tbsp per peach is a good guess.
• Cover and chill bowle pitcher 24 hours.
• Have a decorative bowl filled with ice that your bowle pitcher will sit in to keep cool.
• Nestle the bowle pitcher in the ice bed and pour in the chilled wine and the champagne.
• Stir gently with a ladle and serve.

SPARKLING PEACH PUNCH DRINK RECIPE

Steps:

• In a large punch bowl, mix together V8 juice, ginger ale soda, and peach juice.
• Add in the frozen peach slices and lemon slices to float on top as garnish. Finish wish ice as desired.

GERMAN ERDBEER BOWLE (STRAWBERRY WINE PUNCH)

Steps:

• 2-3 hours before your guests arrive, wash the strawberries,drain well and pat dry.
• Halve the berries, then place them in the bottom of large punch bowl or glass pitcher.
• Sprinkle the powdered sugar over them.
• Rinse the lemon balm leaves and shake them dry.
• Pluck the leaves from their stems and add them to the berries.
• Pour one bottle of wine over the berry mixture, cover, and cool in the fridge.
• When the guests have arrived, add the remaining wine and the champagne.
• Lemon balm is an herb in the mint family common in Europe; if unavailable then use a vegetable peeler to cut about 5-6 long narrow curls of lemon rind in place of the balm (remove before serving).

PINK SPARKLING WINE PUNCH

Steps:

• Place strawberries, lemon juice and honey in a food processor; process until pureed. If desired, press through a fine-mesh strainer into a punch bowl; discard seeds. Stir in cranberry juice, water and lemonade concentrate., Just before serving, stir in wine. Serve with sliced fruit.

GERMAN ANANAS-MANGO-BOWLE (PINEAPPLE MANGO WINE PUNCH)

Steps:

• 2-3 hours before your guests arrive arrive, peel, core, and cut the pineapple into bite-sized chunks on a ridged cutting board to catch any juices.
• Place pineapple chunks into a large clear glass punch bowl or Bowle pitcher, pouring in any of the pineapple juices.
• Peel mango and cut into small cnunks and add to the pineapple.
• Pour the Madeira and 1 bottle of white wine over the fruit.
• Cover and chill until the guests arrive.
• When the guests arrive, add the remaining wine and the champagne and serve.

STRAWBERRY PUNCH (ERDBEERBOWLE)

Steps:

• Wash strawberries, remove stems and cut in half. Put in a bowl and sprinkle with the sugar. Wash the lemon in warm water and peel off thin strips of rind with a sharp knife. Finely chop one peeled lemon rind strip and add the lemon juice and chopped rind to the strawberries. Refrigerate. After two hours (the sugar should be dissolved) pour off the resulting strawberry juice and put to one side. Pour wine on the strawberries until covered and refrigerate further for 2 hours. Shortly before serving add the strawberry juice, remaining wine, and sparkling wine and decorate the bowl with remaining lemon strips.