Mayenwine

Pour the l white wine into a punch bowl, add the sugar and stir with a (horn or plastic) spoon until the wine is clear and the sugar is completely dissolved. Now dip the cleanly washed bundles of woodruff on a thread into the liquid, so that the stems are not immersed. After about half an hour, the wine has absorbed the aroma of the woodruff, the bundles are removed and the remaining white wine and red wine are added. The punch can be cooled down – or served on the spot to already thirsty palates.

Our tip: Use your favorite red wine for cooking!

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