May wine

A punch bowl (also: Waldmeisterbowle, Maiwein or Maitrank ) is a punch that is mixed with the typical, intense aroma of Woodruff.

Preparation

The flavor comes from the ingredient coumarin and develops especially in wilting or dry leaves. Coumarin is located in the Woodruff actually Cumaringlykosid than before, and only when drying the aromatic fragrant coumarin is eliminated. Most of Woodruff is collected before flowering, as the coumarin content of the woodruff is then lower than later. It is recommended to use no more than five grams per liter woodruff punch, as the slightly toxic coumarin which may cause headaches.

Classic Maibowle Recipe

The traditional recipe for the punch bowl containing two liters of dry white wine on a liter of semi-dry sparkling wine, so a mixing ratio of 2:1. For wine is a bunch of woodruff, which one can be allowed to dry overnight or short freezes, so that its aroma can unfold. Then you hang the bundle on a thread so the wine that look out the stem ends. The stem ends should not dive into the wine, otherwise next to the aroma unwanted bitter substances can be released. After 30 minutes, the Woodruff is removed so that the bowl is not bitter, and the flavored wine is poured with champagne, possibly sweetened and cooled when necessary with ice. Instead of sparkling mineral water also can be used. In addition to this recipe, there are numerous other variants of the popular classic punch, for example in the form of non-alcoholic apple juice or with the addition of mint or fruit.

History

The first mention of Maiweins was made by the Benedictine monk from the monastery wall Albertus Prüm in 854 The Maiwein was served as a medical drink to strengthen the heart and liver in the monastery. The original Maitrank still contained the leaves of black currant and ivy.