in Drink Recipes, Germany

Wildflower punch

updated

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Ingredients for 2 servings:

  • 30 g daisy flowers
  • 25 g of blackcurrant blossoms
  • 20 g flowers and leaves of ground ivy
  • 30 g dead-nettle flowers, red, white and blue
  • 10 g violet flowers
  • 10 g golden nettle flowers
  • 15 g dandelion flowers without the basket
  • 1 lemon(s), the juice
  • 1 ½ liters of apple juice
  • 1 bunch woodruff
  • mineral water

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

alcohol-free

Combine the cleaned blossoms and the dried woodruff (at least 2 hours), which is hung upside down in the infusion, with apple juice as a base. Let it stand overnight and infuse. Then filter and place a few blossoms in a light-colored container/punch bowl for decoration, or leave them there. Top with mineral water, wine, or sparkling wine and serve ice-cold. Tastes wonderful on warm May days!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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