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 woodruff, sweet woodruff, and wild baby’s breath; master 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. (Wikipedia)
This post is also available in: Englisch