Ingredients for Pfirsichbowle German Sparkling Peach Wine Punch
- 1-1.5 lbs ripe peaches, sliced
- 2-3 tablespoons granulated sugar (adjust to taste)
- Riesling Wine
- 1 bottle (750ml) chilled sparkling wine or Champagne
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How to Make Pfirsichbowle German Sparkling Peach Wine Punch
- Blanch fresh peaches: Bring a pot of water to a boil. Add 1-1.5 lbs sliced ripe peaches and blanch for 15-20 seconds. Immediately transfer to an ice bath to stop the cooking process.
- Peel and sugar the peaches: Gently peel the blanched peaches. Layer the peeled peach slices in your punch bowl, sprinkling 2-3 tablespoons of granulated sugar between each layer (adjust to your sweetness preference).
- Refrigerate: Cover the punch bowl and refrigerate for at least 24 hours to allow the peaches to macerate and the sugars to dissolve.
- Prepare the ice bath: Fill a large decorative bowl with ice.
- Chill and combine: Nestle the punch bowl into the ice bath. Gently pour in 1 bottle (750ml) of chilled dry white wine (Riesling or similar recommended) and 1 bottle (750ml) chilled sparkling wine or Champagne.
- Serve: Stir gently with a ladle and serve immediately. Garnish with extra peach slices or berries, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
43g
Fat
0g
Carbs
6g