May Punch Deluxe

For the May punch deluxe, bring sugar and water to a boil, simmer for about 10 minutes and then let cool. Wash the woodruff and shake it dry. Then tie it with a kitchen twine. Dip this bunch of woodruff “upside down” into the sugar syrup, making sure the stems do not touch the liquid.

Add the strawberry flowers and all other leaves, let everything steep for about 10 minutes. Then remove and let the liquid drain through a sieve into a bowl.

Just before serving the may punch, top up with ice-cold white wine and sparkling wine, add the juice of the lemon and some grated zest of the lemon. Garnish with strawberries if desired.

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