As I promised – which is already two weeks ago now – I wanted to introduce you to the secrets of “Wiesensaft” (meadow juice).
Yes, you heard right. I was sceptic, too, when I saw the green liquid in the bottle that stood on the breakfast buffet at the Miramonte hotel. But curiosity won and I filled a small sip into my glas … and I came back to the buffet, and once again. I loved the fresh aromatic taste that indeed reminds you of passing a meadow that is freshly cut. But, did they really mix grass from the meadows into juice?!
Although I liked it, I couldn’t identify the ingredients, too extraordinary was the taste. So I asked. And happily I was given the solution to my guessing: elderflower and parsley!
Back at home the first thing I bought was a bunch of parsley. I had still a last bottle of homemade elderflower syrup in stock. And I guess I came very close to the original. Of course, if you have some kind of juicer this will be much easier for you. But you can produce a delicious grassy Wiesensaft as well with a handheld blender and a mesh strainer.
The next thing probably will be to experiment with Wiesensaft in drinks. Any recommendations?
Not to forget: Thanks to him, my male hand model 😉
Wiesensaft – Elderflower parsley juice (2 l)
½ bunch parsley, approx. 150 ml elderflower syrup, (sparkling) water
Wash parsley. Add parsley (with stems) with about ¼ l of water to a tall mixing cup and mix with a handheld blender. Cover and let sit for at least 30 minutes for the flavours to infuse.
Prepare a large bottle or jar that fits 2 litres (or several smaller ones). Pour parsley water through a fine mesh strainer into the bottle, squeeze the pulp. Fill up with water and add elderflower syrup to your liking. Keep in the fridge for up to 3 days. Stir before serving.