No matter how hot the weather, Germany has got you covered!

1. Schorle is a beverage where sparkling mineral water and juice are mixed, comparable to a spritzer. This is as refreshing as a soft drink on a hot day, but with less calories and sugar. The most common varieties of Schorle are Apfelschorle, apple juice mixed with sparkling water, followed by Johannisbeerschorle, red currant mixed with sparkling water. Most soda machines and supermarkets have some form of Schorle available and many restaurants list it on their menu. In case you do not see it on the menu, feel free to ask your server.

2. Radler is one of the most popular alcoholic drinks among Germans, which simply is beer mixed with sparkling lemonade. Radler is available pre-mixed in a bottle or the server or bartender will make it upon ordering. Don’t try mixing Fanta instead of sparkling lemonade with beer, it is not comparable to Radler at all. While no one seems to know the exact origin of the word Radler, one source traces it back to being used by cycling clubs, since the translation of Radler is biker. On the menu it can also be called Alsterwasser or just Alster in Hamburg.

3. Spezi is a soft drink mix of cola, orange soda, orange juice, and lemon juice. The most popular brand names being Pepsi’s Schwip Schwap or Coca Cola’s Mezzo Mix. Make sure it is chilled.

4. Apfelwein is a cider which is most popular in the Frankfurt am Main region. It has an alcohol content of about 6% and a sour, tart apple taste. It is traditionally served in a glass with diamond-cut ridges called Geripptes. The way to order Apfelwein varies depending on how many people at your table are drinking it. To order it by the glass for one person, order a Schoppen. To order a large amount to share with the table, ask for a Bembel, a stoneware pitcher of Apfelwein. Other regional names for Apfelwein are Äppler, Ebbelwoi or Stöffsche.

5. KiBa is the coolest-looking drink out of all of these and is short for Kirsch Banane. Kirsch translates as “cherry”, Banane means “banana”, and to make the drink you simply need cherry and banana juice. If you are curious and want to make the drink before you take off to Germany, make sure to chill the bottles in the fridge as it tastes best cold! You’ll need half a glass of banana juice, then slowly add the cherry juice which will go to the bottom of the glass and give you a colorful, layered effect.

6. Bowle is the Germans’ way of describing a punch containing chunks of juicy, refreshing fruit. It’s usually served in a large glass punch bowl which goes by the same name. Most German punches include juice, lemonade or sparkling wine as well as white wine, and there might be a dash of rum or other spirits added. Of course, there are always the non-alcoholic versions for kids or teetotallers too.

Photo credit https://goo.gl/8u85Jp

A dessert that really tastes like Sunday. Plettenpudding is a kind of trifle with vanilla pudding and raspberries. This dessert is featured in one of Germany’s most popular novels, the family epic The Buddenbrooks by Thomas Mann. The Lübeck-born author won the Nobel Prize for literature for his first novel which he wrote in his mid-twenties.

Ingredients:

250 g fresh or frozen raspberries
2 tablespoons confectioner’s sugar

8 ladyfingers
1/4 cup sherry
1 cup heavy cream
4 egg yolks
100 g sugar
1 cup milk
1 vanilla bean
1-1/2 teaspoons unflavored gelatin
6 macaroons

Preparation:

1. Sprinkle the raspberries with the powdered sugar and drizzle with 2 tablespoons sherry. Set aside.
   
2. Cut the vanilla pod lengthways and scrape out the pith with the back of the knife. Place the milk with the vanilla pulp and the vanilla pod on the stove, stir in the gelatin and bring everything to a boil. Set aside.
3. In the meantime beat the egg yolk with the sugar until creamy white. Put the still warm vanilla milk in a large metal bowl and continue to heat in a water bath. Slowly stir in the egg yolk cream and stir vigorously with the whisk or, better still, with the electric mixer until frothy. It should be a thick cream. Refrigerate until semi-solid.
4. Place the ladyfingers in a large glass bowl or four dessert bowls and sprinkle evenly with the remaining sherry. Spread the raspberries on it, set aside a few raspberries for decoration.
5. Beat the heavy cream until stiff. Stir again the semi-firm cream with the whisk and then fold in the heavy cream evenly. Spread the cream on the raspberries.
6. Decorate the dessert with the macaroons, crumble a few of them and sprinkle on the cream. Finally, decorate the pudding with the remaining raspberries.

This refreshing summer dessert takes advantage of the cherry and berry season. Rote Grütze is a popular specialty from Northern Germany and has a lovely tart flavor. Serve with vanilla custard, cream or vanilla ice-cream.

Ingredients:

6 cups fresh or frozen, unsweetened berries (raspberries, strawberries, red currants, or a combination of these)
1/2 cup sugar
2 tbsp. cornstarch
1/4 cup cold water
1 tbsp. fresh lemon juice
1 tsp. vanilla extract

Preparation:

1. For fresh berries: stem, wash and dry in a colander.  For frozen berries: thaw before using.
2. For a smooth pudding, process berries in a blender, 2 cups at a time, until pureed.
3. For a chunkier texture, process 4 cups, and chop the rest, blending with puree.
4. Stir cornstarch in cold water until smooth.
5. Combine berries and sugar in non-stick saucepan.  Bring to a boil over medium heat, stirring constantly.  Stir cornstarch mixture again, then add into the berry mixture gradually, while still stirring.
6. Reduce heat and let simmer for 3 minutes, stirring constantly, until mixture starts to thicken.
7. Remove from heat and stir in the lemon juice and vanilla.
8. Pour into a serving bowl, or individual dessert bowls.
9. Cover and chill in the refrigerator for 24 hours.
10. This is traditionally garnished with a Vanilla Custard Sauce, but you may also use whipped cream, vanilla ice cream, or heavy cream.

Ingredients:

1 cup fresh strawberries
3/4 cup sugar
1 tbsp. gelatin (unflavored)
1/2 cup cold water
2 tbsp. lemon juice
1 cup cream
fresh fruit for decoration (peach, cherry, apple, orange, apricot, black/red currants)

Directions:

1. Slice strawberries and mix with the sugar. Set aside until sugar dissolves.
2. Sprinkle gelatin over cold water. Let stand for 5 minutes, then heat a little bit until gelatin dissolves completely.
3. Add gelatin and lemon juice to sliced berries.
4. Add in the whipped cream. Pour into a fancy mold or serving dish.
5. Chill in the fridge until set. Carefully unmold and serve.
6. Decorate your Strawberry Cream with the slices of lemon and/or orange (optional).

Ingredients:

– 4 cups apple juice (the lighter, the better)
– 2 cups cranberry juice
– 2 cups white grape juice
– 1 bottle champagne (or for non-alcoholic use ginger ale)
– 1 cup sliced ripe peaches (fresh, not canned!)
– 1 cup vodka
– 1 lemon (thinly sliced)
– 1 orange (thinly sliced)
– 1 cup sugar
– 3 large carnations and mint sprigs
– fresh cranberries, cherries, strawberries to taste

Preparation:

1. Fill ice cube trays 1/3 full with white grape juice.

2. When ice is hardened, place one cranberry in each of the cubes and fill the remainder of the cube with more grape juice. Freeze.

3. In a large jar (sun tea jar is perfect), combine vodka with other fruit and sugar and place in refrigerator. Chill all other ingredients.

4. The day of the event, fill the punch bowl with the cranberry and apple juice. Slowly add the vodka and fruit mix followed by the champagne.

5. For presentation, tear the petals off the carnations and sprinkle atop the punch. Carnations are edible.