Anyway, I had a bit of a brainstorm upon spotting the woodruff in the garden. Instead of making May wine, how about some May mead???
|Woodruff in bloom|
May wine is pretty easy to make. Just macerate a small bunch of young woodruff leaves in some dry white wine for a few hours. Note, it's best to pick sprigs before they flower. If desired, sparkling wine/champagne, brandy, sugar, etc. can be added to the wine after removing the leaves. I didn't bother adding anything to the mead except the leaves, though. Especially not sugar since it was already too sweet. In hindsight, though, maybe a splash of sparkling water would have been nice.
|I macerated the leaves for about 5-6 hours. |
Put the mead in the fridge to chill as the leaves infuse the alcohol with their flavor.
A chef once said to me, "Never cook with any wine you wouldn't drink." Definite food (drink) for thought. If I'd started with a mead that I liked, this experiment might have turned out deliciously well.
As it was, the woodruff imparted a lovely grassy, vanilla aroma to the booze, which increased its interest and drinkability for me. Still didn't love it, though, since it was cloyingly sweet and had that awful grape candy thing happening in the background. Adding some champagne was a brief consideration, but I figured that might simply be a waste of a good bottle of bubbly. Sigh. Even if you put lipstick on a pig, it's still a pig.