Makes about 12 to 15 punch-cup servings
Lucie has been helping me make May wine for spring classes, lectures, and demonstrations for at least five years. Her birthday is in May, so we created this kids’ version of the favorite springtime libation. It can be prepared the day before. We serve it in a punch bowl garnished with small strawberries, sweet woodruff blossoms, and violets or Johnny-jump-ups. You may substitute borage blossoms or scented geranium flowers if they are in bloom.
- 2 pints ripe strawberries
- 1/2 gallon lemonade, homemade or store-bought
- 6 to 8 sprigs sweet woodruff or lemon balm
- 2 tablespoons grenadine
- 1 liter ginger ale, well chilled
- About 20 violets and/or Johnny-jump-ups
- Sweet woodruff blossoms (optional)
1. Wash and hull 1 pint of the berries, and put them in a shallow bowl. Mash them with a potato masher. Transfer them to a large pitcher or jar. Pour the lemonade in, add the woodruff or lemon balm, and stir well.
2. Cover the container and chill the lemonade mixture in the refrigerator for at least 8 hours or as long as 24 hours.
3. To make the punch, pour the lemonade mixture through a large strainer or colander into the punch bowl. Press on the mashed berries and herbs with a wooden spoon to extract all the juice. Add the grenadine to the mixture in the punch bowl and stir well.
4. Just before serving, rinse and drain the second pint of berries, leaving the hulls on. If the berries are large, you may cut them in half lengthwise. Pour the ginger ale into the punch bowl. Float the berries and flowers on top. Serve in punch cups with a strawberry and a flower in each.
Click here for the original article, Kids in the Kitchen.