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Maibowle is a classic at many May festivals. The punch also tastes super delicious in other months. Above all, it's done quickly. You can find a simple recipe here.
What would jelly, effervescent powder or maypole be without woodruff? The green herb from the forest is an inseparable part of these delights. For centuries it has been known about the good taste and health-promoting effects of woodruff.
You can not only find the plants in the forest, woodruff is now also 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 your barbecue or a cozy summer evening with a Waldmeister punch, you can quickly and easily make the aromatic refreshment yourself. And one thing is certain: It is not only a delicious treat in May.
Waldmeisterbowle basic recipe
For approx. 3 liters of Waldmeisterbowle you need:
- 6-8 stems woodruff
- 1 bottle of chilled sparkling wine
- 2 bottles of well chilled dry white wine
- ½ bottle of ice-cold mineral water
- Lemon slices at will
❶ Leave the fresh woodruff to rest 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 give off a bitter aroma. Let the mixture steep overnight.
❸ Simply remove the leaves the next day and fill up the white wine with sparkling wine and some mineral water. If you want, you can add a few lemon slices. But that's up to everyone.
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're in a hurry, you can also work with 0.5 liters of woodruff syrup.
You can also add slices of lime and some food coloring for a nice green color.
Waldmeisterbowle is a delicious refreshment when chilled.