Maibowle is a classic at many May festivals. The punch also tastes delicious in other months. Most importantly, it's quick to make. A simple recipe is here.
What would jello, fizzy powder or May punch be without woodruff? The green herb from the forest is an inseparable part of these pleasures. The good taste and he alth-promoting effects of woodruff have been known for centuries.
You can not only find the plants in the forest, there are also woodruff in many gardens and some well-stocked supermarkets and weekly markets also offer the leaves during the season from April to mid-June.
If you want to enjoy a barbecue or a cozy summer evening with a woodruff punch, you can make this aromatic refreshment yourself quickly and easily. And one thing is for sure: it's not just delicious in May.
Woodruff punch basic recipe
Ingredients
For approx. 3 liters of woodruff punch you need:
- 6-8 stalks of woodruff
- 1 bottle of well-chilled sparkling wine
- 2 bottles of well chilled dry white wine
- ½ bottle of iced mineral water
- Lemon slices to taste
Preparation
❶ Leave the fresh woodruff for about two days so that it wilts and its aroma can develop.
❷ Now fill a punch bowl with the white wine and hang the withered woodruff leaves in it. The stems should hang over the edge of the bowl, otherwise they will give off a bitter aroma. Let the mixture steep overnight.
❸ The next day, simply remove the leaves and top up the white wine with sparkling wine and some mineral water. You can add a few lemon slices if you like. But that's up to you.
Non-alcoholic version
For a non-alcoholic version replace the wine with cold apple juice and the sparkling wine with mineral water.
Of course, nothing beats the freshness of the woodruff, but if you are in a hurry, you can also work with 0.5 liters of woodruff syrup.
You can also add lime wedges and some food coloring for a nice green coloradmit.
Woodruff punch is a delicious refreshment when well chilled.