May Punch
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 ml white wine, tangy, dry
- 2 tablespoon sugar, brown
- 1 packet vanilla sugar
- 250 ml sparkling wine, dry
- 5 stems woodruff (must not bloom!)
- 1 stalk mint
- 1 stalk lemon balm
- 2 lemon (s) - slices, fresh
Print Recipe
Pin Recipe Instructions
- Dissolve the brown sugar and vanilla sugar in the wine. Let woodruff wither after picking and hang in with lemon balm and mint upside down (!) For at least 30 minutes, but no more than 45 minutes. The interfaces of the plants must not be immersed in the wine.
- In the meantime, freeze the lemon wedges.
- After the wine has been perfumed, the mixture is cooled down in the refrigerator and only filled with sparkling wine, which is also cooled, just before serving.
- The punch is served in large wine goblets with the frozen lemon as an island.
- Tip: Do not add ice cubes, they take away the woodruff aroma!
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