Woodruff Punch with Lime and Cucumber Slices
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
792
calories
Calories
Nutritional values
1 liter contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 792 cal. | (38 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,167 mg | (29 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 167 μg | (84 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 4 sprigs Woodruff (harvested before flowering)
- 1 bottle white wine (such as dry Riesling)
- 1 organic Lime
- 250 milliliters Sparkling wine (or more to taste)
- ¼ Cucumber
- woodruff or mint (for garnish)
Preparation steps
1.
Rinse the woodruff and drain well. Bind the stalks in a bunch and leave hanging upside down to dry about 1-2 hours.
2.
Hang the woodruff in a carafe and fasten using the cord. Pour in the wine. Rinse the lime, cut into slices and add to infuse about 20 minutes. The bitter stem ends should project out of the wine.
3.
Remove the woodruff and chill the punch at least 30 minutes.
4.
Rinse the cucumber and cut into thin slices.
5.
To serve, pour the punch in a bowl, fill with cold champagne and top with the cucumber slices. Garnish with fresh woodruff leaves or mint.
6.
Sweeten to taste the punch z. B. with vanilla sugar or elderflower syrup slightly.
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