May Wine Punch With Sweet Woodruff (Mai Bowle)

• 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

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

fresh sweet woodruff, sugar, white wine, brandy, white, fresh strawberries, orange slice, fresh sweet woodruff, edible flower

Taken from www.food.com/recipe/may-wine-punch-with-sweet-woodruff-mai-bowle-458379 (may not work)