Deutsch Mai Bowle Strawberries In May Wine Bowl A German Tradi Recipes

MAY WINE PUNCH WITH SWEET WOODRUFF (MAI BOWLE)

Steps:

• 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.

STRAWBERRY PUNCH (ERDBEERBOWLE)

Steps:

• Wash strawberries, remove stems and cut in half. Put in a bowl and sprinkle with the sugar. Wash the lemon in warm water and peel off thin strips of rind with a sharp knife. Finely chop one peeled lemon rind strip and add the lemon juice and chopped rind to the strawberries. Refrigerate. After two hours (the sugar should be dissolved) pour off the resulting strawberry juice and put to one side. Pour wine on the strawberries until covered and refrigerate further for 2 hours. Shortly before serving add the strawberry juice, remaining wine, and sparkling wine and decorate the bowl with remaining lemon strips.

GERMAN ERDBEER BOWLE (STRAWBERRY WINE PUNCH)

Steps:

• 2-3 hours before your guests arrive, wash the strawberries,drain well and pat dry.
• Halve the berries, then place them in the bottom of large punch bowl or glass pitcher.
• Sprinkle the powdered sugar over them.
• Rinse the lemon balm leaves and shake them dry.
• Pluck the leaves from their stems and add them to the berries.
• Pour one bottle of wine over the berry mixture, cover, and cool in the fridge.
• When the guests have arrived, add the remaining wine and the champagne.
• Lemon balm is an herb in the mint family common in Europe; if unavailable then use a vegetable peeler to cut about 5-6 long narrow curls of lemon rind in place of the balm (remove before serving).