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Maibowle (May wine punch with woodruff)
A German classic that welcomes spring all over the country: Maibowle is traditionally made for the dance into May. Wilted woodruff gives the cool white wine its hay-scented, lightly sweet aroma, the sparkling wine makes the punch fizz, and strawberries and lemon slices float on top. These quantities make a good two litres.
Kochzeit
20 min
Portionen
4
Zutaten
6
Nährwerte
pro Portion455 kcal
Kalorien
1 g
Eiweiß
0 g
Fett
20 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Zubereitung
- 1
Pick the woodruff the day before, sort it through and leave it to wilt overnight on a cloth without water; only then does it develop its aroma.
- 2
Tie the wilted stems into a loose bunch and hang the bunch upside down in a punch bowl on a piece of string.
- 3
Pour in the chilled white wine so that only the leaves stand in the wine and the cut ends of the stems stay dry.
- 4
Leave the woodruff to steep for half an hour at most and then take it out, because of the coumarin it contains it must not stay in the wine any longer.
- 5
Dissolve the sugar in the wine and taste the punch.
- 6
Wash, hull and halve the strawberries and add them to the punch. Wash the lemon in hot water, cut it into thin slices and add these as well.
- 7
Pour in the ice-cold sparkling wine only just before serving and fill the punch into glasses straight away.
