📝 About This Recipe
A centuries-old German tradition, this May Wine (Maibowle) captures the ephemeral, vanilla-and-hay aroma of sweet woodruff harvested at its peak in late spring. This refreshing punch balances the floral notes of the herb with crisp white wine and effervescent sparkling wine, creating a beverage that tastes like a sun-drenched forest floor. It is the ultimate celebration of the transition from spring to summer, offering a delicate sweetness and a captivating herbal fragrance that is both sophisticated and nostalgic.
🥗 Ingredients
The Aromatic Essence
- 1 large bunch Sweet Woodruff (Galium odoratum) (approx. 15-20 sprigs; must be wilted for 24 hours to release fragrance)
- 1/2 cup Granulated Sugar (organic cane sugar preferred)
- 1/4 cup Filtered Water (for making the syrup base)
- 2 strips Lemon Peel (wide strips, white pith removed)
The Wine Base
- 2 bottles Dry White Wine (Riesling or Müller-Thurgau) (750ml each, well-chilled)
- 1 bottle Dry Sparkling Wine (Sekt or Prosecco) (750ml, added just before serving)
- 1/4 cup German Brandy (Asbach Uralt) (optional, for added depth)
Fruits & Botanicals
- 2 cups Fresh Strawberries (hulled and halved)
- 2 tablespoons Fresh Lemon Juice (freshly squeezed)
- 4-5 pieces Orange Slices (thin rounds)
- 1/4 cup Fresh Mint Leaves (for garnish)
- 1/2 cup Edible Violas or Pansies (for a beautiful floral presentation)
👨🍳 Instructions
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1
Ensure your sweet woodruff has been picked and allowed to wilt for at least 24 hours. This process is essential as the characteristic coumarin scent (smelling of vanilla and fresh hay) only develops as the plant dries.
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2
In a small saucepan over medium heat, combine the sugar, water, and lemon peel. Stir until the sugar is completely dissolved to create a light simple syrup. Remove from heat and let it cool completely.
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3
Pour one bottle of the chilled white wine into a large glass punch bowl or a wide-mouthed pitcher.
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4
Tie the bunch of wilted woodruff together with kitchen twine. Suspend the bunch upside down in the wine, ensuring only the leaves are submerged while the cut stems remain above the liquid to prevent bitterness.
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5
Allow the woodruff to steep in the wine for exactly 30 minutes. Do not exceed 45 minutes, or the wine may take on an unpleasantly medicinal or bitter quality.
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6
Remove the woodruff bunch and discard. Stir in the cooled lemon-sugar syrup, the second bottle of white wine, the brandy (if using), and the fresh lemon juice.
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7
Add the sliced strawberries and orange rounds to the bowl. Cover and refrigerate the mixture for at least 1-2 hours to allow the fruit flavors to macerate and mingle with the woodruff essence.
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8
Just before your guests arrive, gently pour the bottle of chilled sparkling wine down the side of the bowl to preserve the carbonation.
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9
Give the punch one very gentle stir with a long-handled spoon to incorporate the bubbles.
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10
Garnish the surface of the punch with fresh mint leaves and edible flowers. Serve immediately in chilled wine glasses or punch cups, ensuring each glass gets a few pieces of strawberry.
💡 Chef's Tips
Never use fresh-cut woodruff; the fragrance only emerges once the plant begins to dry and the cell walls break down. Be strict with the steeping time; coumarin is wonderful in small doses but can cause headaches if over-extracted. If you cannot find fresh woodruff, you can substitute with 2 tablespoons of dried woodruff contained in a tea infuser. Use a high-quality dry Riesling; the acidity is necessary to balance the sugar and the floral notes. To keep the punch cold without diluting it, freeze some of the white wine in an ice ring mold with some of the fruit and flowers inside.
🍽️ Serving Suggestions
Serve alongside a classic German 'Spargelzeit' (asparagus season) meal featuring white asparagus and Hollandaise. Pair with light almond-based pastries or a strawberry sponge cake for a spring afternoon tea. Excellent as a welcome drink for garden weddings or May Day celebrations. Serve in crystal goblets with a sugared rim for an extra touch of elegance. Pairs beautifully with mild, creamy goat cheeses and honey-drizzled crostini.