Summary

Ingredients

• 2 handfuls violets, just the flowers
• 3 stalks woodruff
• 1 liter apple or pear juice
• 1 pinch (s) vanilla pulp

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Instructions

1. Freeze half of the violet flowers in the ice cube tray with water or fruit juice.
2. Let the withered woodruff stalks and a little pulp of a vanilla pod soak in the juice for 3 hours. Chill the juice well.
3. Serve with the violets and ice cubes.
4. If you like, you can use Prosecco to prepare it or mix fruit juice and white wine.