Take your Mimosa Bar to the Next Level with this easy Woodruff Syrup Recipe!

Some flavors instantly transport you back to childhood. For me, woodruff syrup is one of them. Growing up in Germany, Waldmeister (woodruff) was everywhere — a nostalgic, sweet herbal flavor that felt as common there as blue raspberry flavors are here in the United States. Whether it was in candies, sodas, desserts, or traditional drinks, that unmistakable green flavor was part of everyday life.

Now living in southern Arkansas, I wanted to bring a little piece of that nostalgia into my own kitchen. The best part? I grew the woodruff myself right in my garden. You can, too! Find seedsfor less than $8 HERE!

Bringing a Favorite Childhood Flavor from Germany to Southern Arkansas!

Woodruff is surprisingly easy to grow and care for. It thrives in shady areas, prefers moist soil, and practically takes care of itself once established. It spreads gently, making it a beautiful ground cover while also providing fresh leaves for recipes like this syrup.

Making homemade woodruff syrup turned out to be much easier than I expected. The process is mostly hands-off, letting time do the work while the flavors slowly infuse into the syrup. The result is a vibrant, fragrant syrup that captures the fresh herbal sweetness of Waldmeister perfectly.

Whether you’re looking to create a refreshing soda, elevate desserts, or surprise guests with something unique, this syrup is incredibly versatile. It’s also the perfect way to take your next mimosa bar to the next level. Add a splash to champagne for a refreshing adult beverage that feels elegant, unexpected, and delicious.

My personal favorite way to enjoy it is mixed into ice-cold Mineragua or plain LaCroix for a sparkling, refreshing drink that tastes like summer. Of course, it also pairs beautifully with champagne for a crisp, lightly sweet cocktail.

Here is the recipe! Enjoy ❤

Homemade Woodruff Syrup (Waldmeistersirup)

Made with fresh woodruff, this homemade Waldmeistersirup is floral, nostalgic, refreshing, and perfect for drinks, desserts, cocktails, and traditional Berliner Weisse.

Recipe Details

• Prep time: 20 minutes active, plus 12–24 hours wilting
• Cook time: 10 minutes
• Steeping time: 24–48 hours
• Yield: About 6 cups syrup
• Cuisine: German
• Category: Syrup

Ingredients

• 4 1/4 cups water
• 5 cups granulated sugar
• 1 bunch fresh woodruff, about 20–30 stems
• 1 organic lemon, sliced
• Optional: 1/2 teaspoon citric acid, for longer shelf life and added brightness

Instructions

1. Wilt the Woodruff

Spread the fresh woodruff loosely on a tray or towel and allow it to wilt for 12–24 hours.

This step is important because it helps develop the signature woodruff aroma through the natural release of coumarin.

2. Make the Sugar Syrup

Heat the water and sugar together in a pot until the sugar has completely dissolved. Allow the syrup to cool fully.

3. Infuse the Flavor

Lightly bruise the woodruff to release its oils. If it is clean, avoid washing it so you don’t lose flavor.

Add the woodruff and lemon slices to the cooled syrup.

4. Let It Steep

Cover the mixture and let it steep in the refrigerator or a cool place for 24–48 hours.

5. Strain

Remove the woodruff and lemon slices. Stir in citric acid if desired.

6. Bottle the Syrup

Bring the syrup briefly to a boil, then pour it hot into sterilized bottles.

Ways to Use Woodruff Syrup

• Mix with sparkling mineral water for a refreshing woodruff lemonade.
• Add to desserts like gelatin, ice cream, or cakes.
• Stir into champagne for a light, floral cocktail.
• Use in a mimosa bar for a unique flavor guests will remember.
• Traditionally served in Berliner Weisse beer.

A Quick Note

Woodruff naturally contains coumarin. In small amounts it is generally safe to consume, but it’s best enjoyed in moderation.

About This Homemade Woodruff Syrup

If you’ve never tried woodruff before, this syrup is the perfect introduction. It’s nostalgic, refreshing, easy to make, and a beautiful way to bring a little European flavor into your home — especially when you can grow it right in your own garden.