May Wine Punch: My Version

May, oh May! It always brings me back to my grandmother’s garden. I remember as a child, the heady scent of sweet woodruff mingling with the early roses. It was intoxicating. She would always make a May Wine Punch, or Maibowle as she called it, using the woodruff she grew so carefully in a shady corner. The taste of that light, effervescent drink, bursting with the delicate sweetness of spring, is a memory etched in my heart. It’s a taste I’ve strived to recreate every year since.

Recipe Overview

• Prep Time: 10 minutes
• Total Time: 40 minutes
• Servings: 16
• Yields: 1 punch bowl

Ingredients

• 12 sprigs of fresh sweet woodruff (tips slightly crushed)
• 1 cup superfine sugar (or Lavender Sugar With Vanilla, see instructions below)
• 2 – 750 ml bottles dry white wine
• 750 ml bottle champagne
• 16 fresh strawberries

Lavender Sugar with Vanilla (Optional)

• ½ teaspoon dried lavender flowers
• 1 cup sugar

Equipment Needed

• Large punch bowl
• Blender (if making Lavender Sugar)

Instructions

1. In a large punch bowl, combine the sweet woodruff, superfine sugar (or Lavender Sugar), and one bottle of dry white wine. Be sure to gently crush the tips of the sweet woodruff to release their aroma.
2. Cover the punch bowl and let the mixture steep for 30 minutes. This allows the wine to fully infuse with the delicate flavor of the sweet woodruff.
3. Remove the cover and stir the mixture gently. Carefully remove the sweet woodruff sprigs from the punch bowl and discard them. You want the flavor, not the plant matter.
4. Pour the steeped wine over ice in the punch bowl.
5. Add the remaining bottle of dry white wine and the champagne.
6. Gently stir in the fresh strawberries.
7. Serve the punch as soon as it is thoroughly chilled. The chilling time will depend on the temperature of your ingredients and the amount of ice used.

To Make Lavender Sugar with Vanilla

1. Place the dried lavender flowers and sugar in a blender.
2. Blend until the lavender is finely ground and thoroughly combined with the sugar. The mixture should have a slightly purple hue and a fragrant aroma.

Expert Tips & Tricks

• Source your sweet woodruff carefully. It should have a fresh, hay-like aroma. Avoid any that appear wilted or have a musty smell. If you can’t find fresh, dried sweet woodruff can be used, but reduce the quantity to about 2 tablespoons, as dried herbs are more potent.
• Don’t over-steep the sweet woodruff. Letting it steep for longer than 30 minutes can result in a bitter taste. Taste as you go, and remove the woodruff as soon as the desired flavor is achieved.
• Chill the wine and champagne before mixing. This will ensure that the punch is served at the optimal temperature.
• Use good quality wine. While it doesn’t have to be the most expensive bottle, choose a crisp, dry white wine that you enjoy drinking on its own. A Riesling or Gewürztraminer works well.
• For a non-alcoholic version, substitute the white wine with sparkling white grape juice or a non-alcoholic sparkling wine.
• Consider freezing some of the punch into ice cubes. This will prevent the punch from becoming diluted as the ice melts.
• Garnish with edible flowers. Pansies or violets add a touch of elegance and enhance the visual appeal of the punch.
• Add a splash of elderflower liqueur for an extra layer of floral complexity.

Serving & Storage Suggestions

Serve the May Wine Punch in stemmed glasses or elegant punch cups. Garnish each serving with a fresh strawberry or a sprig of mint.

Leftover punch can be stored in an airtight container in the refrigerator for up to 24 hours. The champagne will lose its fizz over time, so it’s best to consume it as soon as possible.

Nutritional Information

(Note: This is an estimate, as the exact nutritional content will vary depending on the specific ingredients used.)

Nutrient	Amount per Serving	% Daily Value
Calories	90 kcal	5%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	3mg	0%
Total Carbohydrate	15g	5%
Dietary Fiber	0g	0%
Sugars	14g	28%
Protein	0g	0%

Variations & Substitutions

• Sparkling Cider May Wine: Substitute the dry white wine and champagne with sparkling apple cider for a festive, non-alcoholic twist. Adjust the sugar to taste.
• Berry May Wine: In addition to the strawberries, add other seasonal berries such as raspberries, blueberries, or blackberries for a more complex fruit flavor.
• Citrus May Wine: Add slices of orange, lemon, or lime to the punch for a refreshing citrusy note.
• Herbal Infusion: Experiment with other herbs in addition to sweet woodruff, such as lemon balm or mint. Adjust the steeping time accordingly.
• Rose May Wine: Use a rosé wine instead of a white wine for a beautiful pink hue and a slightly different flavor profile.
• Lavender Simple Syrup: Instead of Lavender Sugar, create a Lavender Simple Syrup to sweeten the punch. Combine equal parts water and sugar in a saucepan, add a teaspoon of dried lavender flowers, and simmer until the sugar is dissolved. Strain and cool before adding to the punch.

FAQs (Frequently Asked Questions)

Q: Can I use dried sweet woodruff instead of fresh?
A: Yes, you can. Use about 2 tablespoons of dried sweet woodruff, as it’s more potent than fresh. Be sure to taste as you steep, as it can become bitter more quickly.

Q: Can I make this punch ahead of time?
A: You can steep the sweet woodruff in the wine ahead of time and store it in the refrigerator. However, wait to add the champagne and strawberries until just before serving to maintain the fizz and freshness.

Q: What if I can’t find sweet woodruff?
A: Sweet woodruff can be difficult to find, depending on your location. If you can’t find it, you can try substituting with another fragrant herb such as lemon balm or even a small amount of chamomile. The flavor will be different, but still refreshing.

Q: How can I make this punch less sweet?
A: Reduce the amount of sugar to your liking. You can also use a drier wine or omit the sugar entirely and let the sweetness of the strawberries suffice.

Q: Can I use a different type of alcohol?
A: While traditionally made with white wine and champagne, you could experiment with other light, sparkling wines like Prosecco or Cava. You could also add a splash of brandy or elderflower liqueur for an extra kick.

Final Thoughts

I hope this recipe brings a little bit of that springtime magic from my grandmother’s garden to your own table. May Wine Punch is more than just a drink; it’s a celebration of the season and a reminder of simpler times. Don’t be afraid to experiment with the flavors and make it your own. Share your creations and feedback – I’d love to hear how you put your personal spin on this classic! Cheers to spring, sunshine, and good company!