Recipe: Instant Apricot Punch (Marillen Bowle) for Instant-Photographers
by Gilbert Lechner
For our launch-picnic we prepared this fizzy drink with a twist. The twist is all about refreshing yourself and keeping cool - something we can recommend at these temperatures.
Based on the popular (at least in Austria) summer drink "Bowle", we created this instant summer feeling recipe - an instant relieve when it's hot!
The fruits should neither be too soft, nor to hard. Cut them in small pieces.
Prepare as much as your freezer can handle. As mentioned above - the most important thing is to let the sparkling wine soak into the fruits. Just put the containers in the freezer and keep them there until the next day.
One big advantage of this recipe is, that you already did all the preparation. Therefore you can get the party started, whenever you want. Always fresh.
Well, let's get to the twist now: The uncooled drinks (the sparkling wine and the juice), will make the block of frozen fruit melt quickly and you will have a nice, cool drink - instantly.
I like adding juice because it adds natural flavor and you don't need to add other sweeteners.
If the punch is too sweet or alcoholic for your taste you can add a bit of sparkling water.
One pack of juice, one bottle of sparkling wine and one container of fruits will serve 5-6 people. Just make sure you are in good company.
Thats it! It's nearly as easy as taking instant photos.
By the way, the apricots in this Polaroid are the very same as the ones in the pictures above and the ones we had in our punch at our launch-picnic.
Try it, enjoy it, spread it!