Fruit and Wine Punch


Preparation info

  • Makes

    10 to 14

    • Difficulty


Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

Bowle is the standard hot-weather punch, but watch out—it’s so delicious you’ll find yourself quaffing it down. The most popular fruits are peaches or strawberries, but I like to use both. If you want to reduce its potency a bit, simply omit the brandy and toss the fruit with just the sugar. A semidry white wine, such as Riesling, is the perfect partner for the fruit.


  • 1 pint strawberries, cut into ¾-inch dice
  • 2 ripe peaches, pitted and cut into ¾-inch dice
  • ½ cup sugar
  • 2 tablespoons fresh lemon juice
  • 1 cup brandy
  • Two 750-ml bottles of semidry white wine, such as Riesling, chilled
  • Fresh mint sprigs, for garnish, optional


    1. Mix the strawberries, peaches, sugar, and lemon juice in a medium bowl. Stir in the brandy. Cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
    2. Combine the fruit and its liquid with the wine in a punch bowl. Serve chilled, spooning some of the fruit into each serving, with the optional mint sprigs.