Beer Forum

I love Berliner Weisse, both plain and mit schuss, and I found sources for the woodruff syrup, already made. However, as I like to make my own beer, I also thought it would be good to make my own woodruff syrup. So about five years ago I planted woodruff in my yard. Now it is growing like crazy and I'm going to trim a bunch of it back. Time to make some syrup. But how?

Google turned up one page with a process but no weights. Another recipe calls for "one bunch woodruff," which contrary to the other page, shouldn't be blooming. O.k., what is one bunch? This stuff is growing like ground cover under my trees.

I can give it a try based on the web pages I've found, but if anyone here has made this before and can offer advice, I'm reading.

I wonder if that's one of those really scientific measurements like "a bit" or "a shit load"?

From the recipe that says "one bunch" it looks like woodruff syrup is just a simple syrup with some citrus and woodruff, so just make the simple syrup with citrus part of the recipe and add maybe a cup of woodruff, depending on how much syrup you make, then let it steep per the recipe. If it tastes right to you then its good, if it doesn't taste enough like woodruff then make a new batch with more, if it is too sweet add more citrus if too much citrus add less next time. Try it in a Berliner weisse as well.You should be able to knock it out with a little trial and error.

everyone's garden yields and tastes are different and subjective

so

a good starting point, technique-wise:
make two simple syrups: one very sweet, one less sweet but very lightly carmelized
make a puree of the woodruff leaves with water and a little vodka
orange or tangerine zest, very fine

then blend to taste using a coffee press, warmed syrups and the puree

the vodka helps some flavor extraction, sanitation, and to add a little bite to the mix (like adding salt)

Vitamin C tabs (unflavored) or Salad Stay-Fresh will assist in color retention

btw, currant leaves can make a good syrup also