May Wine Punch With Sweet Woodruff (Mai Bowle)

READY IN: 15mins
SERVES: 10-12


  • 1
    small bunch fresh sweet woodruff
  • 4
    tablespoons superfine sugar, to taste (or honey)
  • 1
    (750 ml) bottle white wine (such as German Rhine wine, Riesling, or Moselle)
  • 4
    tablespoons brandy (preferably Asbach Uralt) (optional)
  • 1
    (750 ml) bottle champagne, well chilled (pink or white, or German Sekt)
  • 1
    cup fresh strawberries (wild alpine strawberries would be ideal)
  • fresh orange slice, to garnish
  • fresh sweet woodruff, to garnish
  • fresh edible flower, optional to garnish (such as Johnny jump-ups and violets)
  • ice


  • Place sprigs of fresh sweet woodruff into the white wine. Cover and let steep at least 30 minutes, or overnight.
  • Pour the wine over ice into a punch bowl; discard the woodruff.
  • Add the sugar, brandy, champagne, strawberries and orange slices, stir gently to combine.
  • Garnish with additional fresh sweet woodruff and float fresh edible flowers such as Johnny jump-ups and violets in the punch bowl, as desired.
  • Serve the punch thoroughly chilled, in wine glasses or champagne flutes.