May Punch

Waldmeister

The original May Punch

2 lq.pt white vine (dry)
4 tbsp brown sugar
1 bag of vanilla sugar
1 pt of dry champagne
6-8 stalks of sweet woodruff (not blooming, find it in fruit shops)
1 stalk of mint
1 stalk of lemon balm
lemon slices if you like

Dissolve sugar in white vine. Take faded woodruff stalks and hang head first into the white vine. The cut face shouldn’t get into contact with the vine because they’re lightly poisonous. Let steep at least 30 minutes (max. 45 minutes) then remove woodruff. Just before serving add cooled champagne and if you like a frozen slice of lemon.

The alcohol-free version:

2 lemons
woodruff syrup
apple juice
mineral water

Mix juice of both leons with syrup and apple juice, stir well. Cool in frigerator and add mineral water shortly before serving. If you like just replace some syrup by 1-2 stalks of woodruff and hang into juice as described before.

Foto: Sigrid Roßmann/pixelio.de – recipe: chefkoch.de and home tried

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