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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