This is a variation on the bowle recipes that I have been experimenting with this week. Instead of a white wine, here I am using a rose. When I first made this I used kirsch, but have switched to a rum instead. —Sagegreen
large white peaches, peeled and sliced
Rainier yellow cherries, pitted
organic cane sugar, to taste
peeled, grated ginger
750 ml bottle of "rosey" rose wine
10-12 ice cubes
sprigs of pineapple sage, lemon verbena or spearmint
In This Recipe
In a large glass pitcher (with a cover) add all the fruits. Sprinkle with sugar. Stir in the ginger.
Pour in the wine. Swizzle in some bruised herbal sprigs, but reserve some for garnish.
Chill for at least 6 hours or overnight.
Add ice, and serve in wide-brimmed wine glasses with some of the fruit. Use cocktail spears or tooth picks to enjoy eating the fruit. Garnish with your choice of herbal sprig.