Bole in a transparent bowl
Usually, fruits are used to decorate cocktails, where they should look aesthetic, but not overly luxurious. In cocktails, they are like a beautiful “raisin” in the decoration of the glass, but in general they are an unimportant detail.
In contrast, in boles, the fruit is of primary importance. They vary according to the season and are ideal for summer parties, which often start as early as noon.
A bowl of boli is perfect for warm summer evenings with friends. It is served in the garden or on the terrace. In its preparation, you can use almost any berries and fruits that your heart desires. Some fruits can also be canned or frozen. Bolis are usually prepared in a transparent glass bowl so that the colors of the fruit stand out well.
The name of this drink also comes from the word “bowl”. Since the 13th century, this type of drink has been called “were” – the designation is borrowed from the English word bowl, meaning “bowl”, “cup”.
Boles ingredients
They are cleaned and cut into small pieces fresh or canned fruits – peaches, pears, melons, plums, watermelon, apples, apricots, seasonal berries, also flowers (eg rose petals) or greens (peppermint, lemon mint, thyme, basil). Sugar (if the fruit is sour), honey, syrup, spices can also be added to the bowl.
Speaking of alcohol, this drink is usually made with a cheaper light sparkling wine or white wine. Some dry Riesling goes very well in the bowl, because it neutralizes the overly sweet taste of the fruit. In more sophisticated recipes, the fruits are put in white wine a few hours or even a day before, so that they are soaked with alcohol.
Liqueur or other strong alcohol can also be used to enhance the taste and aroma.
Since the bole should be sparkling, not only chilled sparkling wine is added to it, but also cold sparkling water or cider.
Proportions of ingredients
Fruits and berries are usually 1/3 of the total volume of the bowl, or about 30 g per serving. It is easier to prepare the bole recipe for exactly one portion, or 150 ml, and only then increase it to the desired amount.
First, the fruits or berries are covered with a small amount of sugar (in case more acidic fruits and berries predominate) or sprinkled with alcohol, then the remaining components are added and the bole is allowed to stand for two to nine hours, depending on the recipe. Remember that the fruit or other products used must not change their structure.
When to add sparkling drinks?
It is best to add sparkling drinks to bole just before serving. The bole should be stirred lightly and slowly before serving. It is recommended to serve the boli cold, but it is not recommended to add ice to the boli. Therefore, to keep it cold for a longer period of time, it is recommended to put the bowl in an even larger container filled with ice. A cylinder filled with ice cubes suspended in a bowl looks decorative.
You can also add a shot of strong alcohol to the bowl – gin, rum, vodka or some liqueur.
If you do not want the drink to be too alcoholic, you can replace the sparkling wine in whole or in part with mineral water (soda water).
More sophisticated recipes use real champagne and not canned fruit, but, for example, fresh wild berries.
Serving the bole
Boli is prepared in a transparent glass bowl and served in transparent containers – glasses or mugs with a volume of 150-250 ml. Boli can be used as the centerpiece of the event, decorating it with flowers, grape leaves, etc. Boli is usually served with a dessert spoon or fork.
Maija bole
A special type of bole is maja bole, which is dominated by the strong aroma of fragrant madara. To obtain the aromatic extract of this plant, it is enough to soak its leaves in a drink for half an hour. Be careful not to overdo it. Three leaves per liter of liquid is enough, otherwise the aroma can cause headaches.
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