Hilltop May Wine
A refreshing herbal wine featuring rose geranium, lemon verbena, sweet woodruff, and fresh fruit purée. Perfect for celebrations or spring gatherings.
Ingredients
- 2 liters wine (Rosé, Chablis, White Zinfandel, Chardonnay, Chenin Blanc, or Sauvignon Blanc – inexpensive jug wines work well)
- 1 tablespoon each dried rose geranium, lemon verbena, and sweet woodruff leaves (hard packed)
- 2 cups fresh or frozen strawberries, puréed in blender
- 2 cups fresh juice or canned fruit nectar: peach, pear, or apricot
- Whole or sliced fresh strawberries and edible flowers for garnish
Instructions
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Combine herbs and wine in a container. Refrigerate for at least 24 hours, up to several days.
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Strain mixture and combine with blended fruit and juice. Stir well before serving.
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Garnish with whole strawberries and flower petals before serving.
Notes
Yield: Serves 12–16.
Faster method: Simmer herbs in a small amount of wine for 10 minutes. Cool and add to remaining ingredients as directed above.
Substitute 3 tablespoons each fresh rose geranium and lemon verbena leaves and tender stems for the dried measurement. Dry sweet woodruff slightly to develop vanilla flavor and fragrance.
