- 15 sweet woodruff sprigs
- 1 1/2 quarts of Rhine or Moselle wine
- 1 pint strawberries
- 1 pint raspberries
- 1/2 cup super fine sugar
- 1 quart soda water
- Edible flowers (violets or pansies)
- Place woodruff sprigs on a non-greased cookie sheet in a 200-degree preheated oven for 5 minutes. Remove the sprigs from the oven and place in a pitcher that has a lid. Add the wine to the sprigs, cover tightly and refrigerate overnight. Wash the strawberries and raspberries, remove all stems, and cut strawberries in half. Place the berries in a bowl, sprinkle with the sugar, cover and refrigerate overnight. Strain the wine (removing the woodruff sprigs); add the berries and soda water. Serve in chilled wine glasses.