Prep 15 mins
Cook 0 mins
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.
- 2-3 hours before your guests arrive, halve the watermelon, remove any seeds and scoop out the flesh using a melonballer.
- Place melon balls in a large clear glass punch bowl or Bowle pitcher.
- Halve the honeydew melon, remove any seeds, and scoop out the flesh with a melonballer.
- Add the honeydew melon balls to the watermelon balls and pour 1 bottle of wine over the fruit.
- Chill,covered, until guests arrive.
- When the guests have arrived, add remaining wine and the champagne to the fruit mixture and serve.
- NOTE: A very pretty way to serve Melon Bowle is to use a carved out round watermelon as the punch bowl.
- You can use a knife to carve designs around the green shell, if desired.
- If 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.
- Set on a plate to catch any spills or leaks.
This was good, but I still like the MAngo-Pineapple the best! Maybe it was the choice of wines my friend chose for this. Sorry, forgot to write down which ones before she threw the bottles out. We halved the recipe.