Ingredients
Equipment
Method
- Confidently identify the sweet woodruff before preparation. Remove the roots and any damaged material. Rinse, shake off excess water and weigh out 1 g fresh herb using precision scales.
- Spread the measured herb on a clean tray and allow it to wilt overnight in a cool, well-ventilated place. This preparation time is not included in the recipe time. Do not add more herb after wilting to replace the weight lost through drying.
- Place the wilted herb in a clean covered container with 500 ml chilled drinking water. Infuse in the refrigerator for 1 hour.
- Strain out and discard the herb. Pour the flavoured water into a saucepan and add the sugar.
- Heat gently, stirring until the sugar dissolves. Bring to the boil and simmer briefly for approximately 2 minutes. Avoid prolonged reduction.
- Remove from the heat. Allow to cool sufficiently for safe handling, then divide into clean heatproof containers. Cool promptly and refrigerate within 2 hours. Freeze surplus syrup in small portions once cooled.
Notes
Plant quantity: Use 1 g fresh sweet woodruff per 500 ml water, weighed before wilting. Do not measure by the number of sprigs or increase the herb quantity to intensify the flavour.
Fresh herb only: Dried sweet woodruff has lost water and is not interchangeable gram for gram with fresh herb. This recipe does not provide a dried-herb substitution. Do not add roots.
Coumarin: Sweet woodruff naturally contains coumarin, and its concentration varies. Weighing the herb controls the recipe quantity but does not establish the exact coumarin content of the finished syrup. Enjoy as an occasional flavouring rather than a daily herbal remedy.
Wilting and infusion: Weigh first, then wilt the measured portion. Keep the water infusion refrigerated and limit it to 1 hour. Do not extend the infusion overnight for a stronger result.
Flavour and colour: Expect a subtle herbal fragrance rather than the strong flavour of commercial woodruff syrup. The syrup will usually be clear to pale golden, not bright green. A faint aroma is not a reason to add extra herb.
Sugar: This recipe uses granulated sugar. Honey and reduced-sugar versions require a separate formulation and are not direct substitutions.
Yield and timing: Approximately 700–800 ml, depending on evaporation and straining losses. The stated total excludes overnight wilting and cooling.
Storage: This is a refrigerated preparation, not a tested shelf-stable preserve. Keep covered in the refrigerator and use within 48 hours as a conservative household handling guideline. Freeze the surplus promptly in small portions, leaving expansion space.
After freezing: Thaw in the refrigerator and use promptly. Do not repeatedly thaw and refreeze.
Serving: Start with a small amount in an individual drink or dessert. Adjust the accompanying lemon, fruit or sweetness rather than making a stronger herb infusion.