Pfirsichbowle (peach wine punch)

Name: Pfirsichbowle (peach wine punch)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Ingredients: 6 piece ripe peaches; 3 tbsp sugar; 1 piece unwaxed lemon; 1.5 l dry white wine (chilled); 0.75 l dry sparkling wine (chilled); 200 g ice cubes; 1 bunch lemon balm

A German summer classic that stands in a glass punch bowl at garden parties all over the country: ripe peaches steep with sugar and lemon in dry white wine, and the ice-cold sparkling wine goes in only just before serving. The fruit turns soft and aromatic, the wine takes on its scent, and every ladleful brings a few pieces of fruit into the glass. The recipe makes a good two and a half litres.

⏱

Cook time

25 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

510 kcal

Calories

1 g

Protein

0 g

Fat

40 g

Carbs

Ingredients

For 4 servings

Estimated cost~€11.10 · ~€2.80/serving

Instructions

1
Score a cross in the base of each peach, put them into a pan of vigorously boiling water and leave them to stand.
2
Lift the peaches out with a slotted spoon, refresh them in cold water and pull off the skin. Cut the flesh from the stone and dice it into bite-sized pieces.
3
Put the diced peaches into a punch bowl with the sugar and the juice of the lemon and mix them carefully.
4
Pour in about 200 ml of the white wine and leave the fruit to steep in the fridge, covered.
5
Pour in the rest of the white wine and let the punch chill thoroughly once more.
6
Just before serving, add the ice cubes and pour in the sparkling wine slowly, down the side of the bowl.
7
Wash the lemon balm, shake it dry, lay it on top and ladle the punch into glasses so that a little fruit goes into each one.