Woodruff syrup according to Hugo's recipe

Ingredients for 1 servings:

• 100 g woodruff, fresh
• 2 lemon(s), organic
• 1 ½ kg sugar
• 1 ½ liters of water

Instructions

Working time approx. 30 minutes; Rest period approx. 5 days; Cooking/baking time approx. 20 minutes; Total time approx. 5 days 50 minutes

freshly harvested from the forest – makes a good 2 liters of syrup

Rinse the freshly cut woodruff in a sieve, removing any pollen and other plant debris. Shake off the water, spread the woodruff on kitchen paper, and let it wilt for at least 24 hours, as only then will it begin to develop its typical aroma. Boil the water with the sugar until the sugar has completely dissolved, then let it cool. Peel and slice the lemons. Add the woodruff, lemon peel, and slices to the lukewarm sugar water, place a plate on top to ensure everything is well covered, and let the mixture stand, covered, for about 3-5 days, stirring once daily. When the desired aromatic intensity is reached, remove the leaves and lemons and pour the liquid through a fine sieve. Boil the syrup gently again for 2 minutes and bottle it. It will be clear with a slightly yellowish hue, as the typical green color of commercially available syrup is simply due to the addition of coloring. It tastes wonderfully refreshing in chilled Berliner Weisse or even just in chilled mineral water.