GOURMET VITALITY RECIPES AT HOME
... flavour meets energisation (Balance) & regeneration (Active)
WOODRUFF PUNCH
We at the adults only hotel Tyrol suggest you enjoy this woodruff punch in May as is tradition, developed by the Benedictine monk Wandalbertus from the monastery of Prüm.
Due to the stimulating effect of woodruff, it was already used by the Vikings to flavour beer.
The distinctive aroma is due to the substance coumarin, which develops when the leaves wither.
PREPARATION:
- Allow the bunch of woodruff to dry overnight so that the aromatic coumarin can form.
- Put the white wine, the juice of one lemon and the raw cane sugar in a bowl, mix, and hang the bunch of woodruff into the bowl upside down. It is important that the ends of the stems do not float in the punch, as they release bitter substances that do not taste pleasant!
- Leave the woodruff to infuse for about 20 to 30 minutes (depending on the intensity of flavour) and then remove it from the punch.
- Add chilled sparkling wine shortly before serving.
Sebastian Rödlach and the entire kitchen team of our adults only hotel Tyrol, the hiking hotel in Leutasch Seefeld, would like to say:
Cheers!
INGREDIENTS
WOODRUFF PUNCH INGREDIENTS:
- 1 bunch woodruff (wilted woodruff leaves)
- 1 bottle dry white wine
- 1 bottle of semi-dry sparkling wine
- 1 lemon (juice)
- some raw cane sugar (to taste)
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