1/2 c dried Waldmeister (woodruff)
1 c boiling waster
2 c confectioners` sugar
1 c cognac
4 qts Moselle or Rhine wine
2 qts chilled champagne or club soda
1 c fresh strawberries, washed and hulled
Place dried herbs in small bowl; add boiling water. Let stand 1 hour; strain. Place 3 tablespoons in punch bowl. Stir in sugar, cognac, and wine; add ice. Just before serving, pour in champagne or soda and float strawberries in the bowl.