This is a favorite springtime dessert. The berries are fresh and plump, my sweet woodruff is blooming in a shady spot along with brunnera, hostas, Virginia bluebells (done for the season) and recently planted Korean Feather Reed Grass (not pictured). Perfect combination to brighten up a shady area.
Sweet woodruff (Galium odoratum) is a valuable herb in my shade garden. It’s lacy white flowers on top of whorls of leaves really add some character to this part of my garden. It is an excellent ground cover that spreads by runners so it can spread very quickly. I just spade edge it if needed to keep it under control. Or just put it in any area you want naturalized.
It can be used as an air freshener and it has medicinal uses too. I like to use it as an edible plant when added to this simple dessert or my May Wine. It is said to taste somewhat of vanilla.
Berries with Sweet Woodruff and Prosecco
- 2 cups strawberries, de-stemmed and cut in half if the pieces are large
- 1 cups raspberries
- 1 cup blueberries
- handful of sweet woodruff sprigs
- 1 bottle Prosecco, chilled – or use any Italian Sparkling Wine such as Asti Spumante
- large handful of sweet woodruff blossoms
Place the berries and sweet woodruff sprigs in a shallow bowl and cover with 2 cups of Prosecco. Cover and refrigerate for 1-2 hours.
Remove from the refrigerator 30 minutes before serving and remove sweet woodruff sprigs. Toss gently with the sweet woodruff blossoms. Pour a splash of Prosecco in each dish before serving to give it a bit of fizz.
Recipe by cookingwithauntjuju.com
I am linking this light and boozy dessert to Fiesta Friday #121.