Woodruff syrup recipe (basic syrup recipe)

You take a pot the size of your choice. You fill this about a third to a maximum of half (must be lightly pressed) with the woodruff or another plant

Then the pot is filled with good water. Spring water or similar would be ideal.Otherwise, just use normal water.

Now you cut an organic lemon into slices (remove the seeds if possible - they can make the brew bitter) and cover the surface with it.

Now heat the liquid in the pot (do not boil). If you hear it whimpering slightly, pull off the stove, cover it and pull for a few hours (depending on the plant) or overnight (with woodruff only max. 3-4 hours).

Then REMOVE the lemon slices and then strain the decoction through a cloth (preferably an old tea towel or similar).

Now heat 1 kilogram of sugar per liter of liquid obtained in a saucepan. Add citric acid to taste (this is about the taste AND ABOVE ALL about the shelf life). I use about 1 large tablespoon per 2 kg of the syrup. But we don't like it so cute either.

Now the syrup is heated until it is very clear and simmering gently. Finally, it means filling into specially boiled bottles or preserving jars. I have the best experiences with TwistOff bottles, as the lids can come off from the weck bottles from time to time.

Manufactured in this way, the syrup will last for years without going bad.