When I lived in Germany as a college student my German roommates introduced me to the "bowle," a wine white celebration of summer fruit. We made strawberry, or erdbeer bowle, and also peach, or pfirsich bowle, as I recall. We would prepare the fruit, put tons of sugar on it, let that sit for hours and then chill it overnight for the fête the next day. So I am creating this recipe with those fond memories in mind, but with a twist. Normally a bowle would remain light, but I am playing with the color of the traditional white wine. Still, I would not want to use a rose or a red wine here. I am also adding a splash of kirsch to this as a variation. - Sagegreen —Sagegreen
Test Kitchen Notes
A nice, fruity summer drink. Deep red color and flavor seeps out of the cherries and they inherit booziness in return. Be sure to use the driest Riesling you can find, especially if your cherries are at their sweetest. - Kristen
bottle (750 ml) of a dry riesling or riesling sylvaner
dark red sweet cherries
kirschwasser (Black Forest kind recommended)
for a garnish consider a mint or borage leaf
Pit and halve the cherries.
Add the sugar.
Add the wine.
Add the kirsch.
Cover and let stand a few hours at room temperature and then chill for several hours (preferably overnight).
Serve in a wide-brimmed glass so you can eat the cherries. Prost!
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