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Woodruff syrup in a bottle, standing amongst fresh woodruff in the garden

Woodruff Syrup

A traditional spring syrup made from sweet woodruff, gently infused to capture its delicate aroma of hay, vanilla, and fresh herbs. This homemade woodruff syrup is perfect for lemonade, desserts, or sparkling wine and preserves the scent of early summer in a bottle. Simple to make with just a few ingredients and a little patience.
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Prep Time 6 hours
Cook Time 10 minutes
Infusion time 3 days
Servings: 2 litres
Course: Preserve
Cuisine: German
Ingredients Method Notes

Ingredients
  

  • 8 - 10 stalks woodruff wilted
  • 1 l water
  • 1 kg sugar
  • 1 lemon organic

Method
 

  1. Pick the woodruff and let it wilt for at least 4 - 6 hours, better overnight, until you can clearly smell its scent.
  2. Sterilise the bottles and caps and let them dry.
  3. Combine the sugar and water in a saucepan and bring to a boil, stirring constantly until the sugar is fully dissolved.
  4. Cut the lemon into slices and add them to the mixture.
  5. Let the sugar syrup cool down. When it reaches room temperature, add the woodruff and leave it there for 2 - 3 days.
  6. After that time, remove the lemon slices and the woodruff, bring the syrup to the boil. Fill the syrup into bottles while it's still hot and seal them immediately.

Notes

Woodruff syrup can be stored in a cool and dark place for up to one year.