Bowle is a type of wine & fruit punch served in Germany in the summertime. There are many different versions of Bowle. Bowle is served in a lovely Bowle pitcher accompanied by small glass punch glasses and clear picks used to spear the wine-soaked fruit. German wines would typically be used, but any wine you prefer will do nicely. Plan ahead - the fruit needs to soak for several hours before serving. I translated this directly from the German version I found in Sommerfeste magazine.
My Private Note
Units: US | Metric
- 12-3 hours before your guests arrive, halve the watermelon, remove any seeds and scoop out the flesh using a melonballer.
- 2Place melon balls in a large clear glass punch bowl or Bowle pitcher.
- 3Halve the honeydew melon, remove any seeds, and scoop out the flesh with a melonballer.
- 4Add the honeydew melon balls to the watermelon balls and pour 1 bottle of wine over the fruit.
- 5Chill,covered, until guests arrive.
- 6When the guests have arrived, add remaining wine and the champagne to the fruit mixture and serve.
- 7NOTE: A very pretty way to serve Melon Bowle is to use a carved out round watermelon as the punch bowl.
- 8You can use a knife to carve designs around the green shell, if desired.
- 9If using the watermelon rind as your bowl, prepare Bowle as usual, only transfer the soaked fruit into the chilled empty rind just before serving and add the remaining liquid.
- 10Set on a plate to catch any spills or leaks.
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Nutritional Facts for German "Melonenbowle" (Melon Wine Punch)
Serving Size: 1 (428 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 435.7
- Calories from Fat 7
- Total Fat 0.7 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 51.2 mg
- Total Carbohydrate 48.0 g
- Dietary Fiber 2.7 g
- Sugars 36.2 g
- Protein 3.9 g
The following items or measurements are not included:
sparkling rose wine