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Waldmeister-Bowle !

Waldmeisterbowle… und wie sie gemacht wird






Übersetzung folgt

Most interesting question I found myself asked when serving the “Waldmeister-Bowle”: “Now, is it poisenous? Will I see things different?” My usual answer: “No, it is not. And well, if you start seeing tiny green ladies in the grass waving their flower-shaped umbrellas at you… this is something which might just happen.”

Procedure of preparation:

  • Pick the plant in late April/early May
  • Let it wilt in the sunshine (important!)
  • Bundle it up
  • Prepare a solution of sugar in hot water (500 ml at least)
  • Put the bundles in with their stalks turned up.
    (This keeps the most part of the coumarin out, whereas the aroma seeps into the sugary solution)
  • Let rest for at least 3 hours or overnight
  • Strain the essence (with a coffee filter or similar)
  • Pour it into a small bottle or decanter for immediate use.

The pictures in the gallery illustrate the above.

For the cold punch you need:

  • 200-350 ml of woodruff essence
  • 2 bottles of dry white wine
  • 1 bottle of sparkling water

… to be refilled according to the wishes of your guests.

Botanical info:
Galium odoratum
 syn. Asperula odorata, is a flowering perennial plant in the family Rubiaceae, native to Europe, North Africa and Western Asia. A herbaceous plant, it grows to 30-50 cm (12-20 ins.) long, often lying flat on the ground or supported by other plants. Its vernacular names include woodruffsweet woodruff, and wild baby’s breathmaster of the woods would be a literal translation of the German Waldmeister. It owes its sweet smell to the odiferous agent coumarin, and is sometimes used as a flavoring agent due to its content of this chemical.

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