Shower the woodruff freshly cut before or at the beginning of the flowering phase in a sieve, removing pollen and other adhering plant residues. Shake off the water, distribute the woodruff on kitchen paper and let it wither for at least 24 hours, as only then does it begin to develop its typical aroma.
Bring the water with the sugar to the boil until the sugar has completely dissolved and allow to cool again.
Peel the lemons and cut into slices. Put the woodruff, lemon peel and slices in the lukewarm sugar water, place a plate on it so that everything is well covered with liquid, and cover and leave the mixture to stand for about 3 - 5 days, stirring once a day.
When the desired aroma intensity is reached, remove the leaves and lemons and pour the liquid through a hair sieve.
Bring the syrup to the boil again for 2 minutes and fill it into the bottle, it is clear with a slightly yellowish tint, as the typical green of the commercially available syrup is only based on the addition of color.
It tastes wonderfully refreshing in chilled Berliner Weißer or just in chilled mineral water.
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