This recipe comes to us courtesy of Ann Steinberg, who demonstrated one way to make May wine to attendees at last night’s meeting.
30 sprigs (1.5in) of sweet woodruff at bloom time (remove flowers, wash)
8oz powdered sugar
1 cup cognac or brandy
1 bottle Moselle or Rhine wine
Combine all above ingredients. Let stand overnight. Strain out sweet woodruff and refrigerate “essence”.
To make May wine, combine in punch bowl or pitcher
1 part essence (from above)
2 parts Champagne
3 parts Moselle or Rhine wine
Float strawberries and sweet woodruff in May wine. Garnish each wine glass with more woodruff.
Thanks to all of the presenters – it seemed like everyone had a great time!