Best German Ananas Mango Bowle Pineapple Mango Wine Punch Recipes

MANGO PINEAPPLE SANGRIA RECIPE BY TASTY

Steps:

• In a large pitcher, combine the pineapples, mangoes, wine, brandy, and pineapple juice. Stir until mixed.
• Chill for at least 4 hours.
• Add the soda, then serve with a pineapple wedge on each glass.
• Enjoy!

PINEAPPLE WINE PUNCH

Steps:

• In large nice serving bowl, mix Chablis and pineapple juice.
• Peel kiwis and lice thinly. Slice fresh strawberries.
• Add strawberries and kiwi slices to punch. Add brandy, if used.
• Add ice cubes and serve immediately.

GERMAN KINDER MANDARINEN-BOWLE (KIDDIE PUNCH)

Steps:

• Place pitted and stemmed cherries into a large clear glass punch bowl.
• Add the mandarin oranges, including their canning juices.
• Pour in the orange juice and the mineral water.
• Add ice cubes and serve immediately.
• Tip: When making your ice cubes, you may want to make the cubes out of orange juice or place a mandarin orange or cherry into each ice cube slot, then fill with a little water and freeze.

GERMAN "MELONENBOWLE" (MELON WINE PUNCH)

Steps:

• 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.

PINEAPPLE MANGO SAGO

Steps:

• Boil 1 cup water with 2 tbsp sugar. Add tapioca and cook for 35 minutes. Drain. Set aside.
• Boil agar agar in 1-1/2 cups water with pineapple syrup for 5 minutes. Strain over bowl. Add tapioca, mango and sugar. Stir. Arrange each slice of Pineapple into desired individual mold. Pour 1/4 cup tapioca mixture. Cover and chill until set.