Introduction
In addition to representing very special fruits, jujubes are also "proverbial": going to jujube soup, jujube, other than jujubes are just some of the many phrases that see these small fruits of Zizyphus zizyphus as protagonists. But let's dwell on the first verbal expression: "going to the broth of jujube" also finds practical feedback.
Jujube broth in history
We have seen that the jujube broth is a sort of syrup, a digestive rooted in antiquity. Since ancient times, in fact, it was customary to prepare the jujube broth to give homage to "important" guests.
It is said that the term "jujube broth" derives from the particularity of the fruits of being the last ones of the season to ripen and be potted.
Currently, the jujube-based liqueur is prepared only for digestive purposes, as well as to "sweeten the palate" of those who taste it. Not surprisingly, the expression "go to the broth of jujube" is synonymous with "going into ecstasy", "being happy", "gloating with joy".
Ingredients: jujube broth 1 kg of ripe and withered jujube 2 bunches of grapes 2 quinces Grated lemon peel 2 glasses of white wine 1 kg of sugar Water (about 2 liters) [recipe from //it.wikipedia.org/] |
Preparation of the jujube broth
Jujubes, ripe and withered, are placed in a pot and covered with water. Then the grapes and sugar are added. Bring it all to a boil and, taking care to stir it occasionally, cook it for about an hour.
After the necessary time, add the other ingredients (pieces of apple and wine), excluding the grated lemon peel (in order not to cook the active ingredients contained in it), added to the jujube broth only after having evaporated all the wine. At this point, the mixture takes on a particular and gelatinous consistency.
The jujube broth must be filtered and put in jars previously sterilized.
