Mother Earth Living

Cooking with Herbs in Germany: Fresh Strawberries in Sweet Woodruff Syrup

Try sweet herbal syrups with fruit and ice cream for a tasty summer dessert.
By Sibylle Hechtel
December/January 2000

Fresh strawberries with a sweet woodruff syrup and whipped cream make a light dessert.


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SERVES 4 

• 1 cup Reisling wine
• 1 cup plus 2 tablespoons sugar
• 2 sprigs sweet woodruff
• 2 pints fresh strawberries
• Four scoops vanilla ice cream or two cups sweetened whipped cream
• Mint or lemon balm for garnish

1. Combine the wine and sugar and boil for 15 minutes. Add the sweet woodruff and boil for another 10 minutes.

2. Allow to cool for 1 hour and strain through folded cheesecloth. Allow to cool completely.

3. Wash the strawberries, remove stems, and cut into small pieces. Put them in a bowl with about a quarter of the sweet woodruff syrup and set aside for 10 minutes. Taste; depending on the sweetness of the berries, add more syrup gradually.

4. Serve with vanilla ice cream or sweetened whipped cream. Garnish with mint or lemon balm.

Read the original article: Cooking with Herbs in Germany.


 Sibylle Hechtel writes from Estes Park, Colorado. Her latest articles appear in Red Herring and New Scientist. 








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