In Arlon, a town in the South of my little country, the maitrank season starts.
It's a spring tradition I happily want to share with you:
Take 15 sprigs (or more) of Asperula odorata L., known to Brits as sweet woodruff, I believe. Ideally, you take the sprigs just before flowering. let them wilt a few hours.
Pour into a bowl or container:
The wilted woodruff
1 liter of Luxemburg (Mosel) Elbling white wine (Rivaner will do too)
7 lumps of sugar
1 glass of brandy
1 glass of white Port wine
some blackberry leaves (cassis)
1 cinnamon stick
1 orange, sliced.
Mix together and leave to work for 24 hours.
Filter and enjoy
note: the recipe varies and is a typical "family secret" in Belgian Luxemburg as well as the Grand-Duchy of L.
Beware of headaches.
It's a spring tradition I happily want to share with you:
Take 15 sprigs (or more) of Asperula odorata L., known to Brits as sweet woodruff, I believe. Ideally, you take the sprigs just before flowering. let them wilt a few hours.
Pour into a bowl or container:
The wilted woodruff
1 liter of Luxemburg (Mosel) Elbling white wine (Rivaner will do too)
7 lumps of sugar
1 glass of brandy
1 glass of white Port wine
some blackberry leaves (cassis)
1 cinnamon stick
1 orange, sliced.
Mix together and leave to work for 24 hours.
Filter and enjoy
note: the recipe varies and is a typical "family secret" in Belgian Luxemburg as well as the Grand-Duchy of L.
Beware of headaches.
