Woodruff Syrup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 2 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 g woodruff
- 400 g suar
- 1 liter water
- 1 lemon (organic)
Print Recipe
Pin Recipe Instructions
- Let 60 g woodruff (approx. 1 handful) wither for about a day so that it develops its aroma.
- Boil sugar and water to a clear syrup (approx. 10 minutes). Put the woodruff leaves and lemon wedges in the hot syrup and leave to stand for 24 hours. Then pour through a sieve to remove woodruff and lemon wedges and pour into clean bottles.
- Tastes delicious with water or in white wine. Also as an ingredient for punch bowls, desserts,
- Woodruff has a calming, sleep-promoting effect. Due to the coumarin content, woodruff can cause headaches if consumed in large quantities.
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