Introduction
In addition to representing very particular fruits, jujubes are also "proverbial": go in jujube broth, jujube, other than jujubes are just some of the many phraseologies that see these small fruits of Zizyphus zizyphus. But let us dwell on the first verbal expression: “going into jujube soup” also finds practical confirmation.
Jujube broth in history
We have seen that jujube broth is a sort of syrup, a digestive that has its roots in antiquity. In fact, since ancient times, it was customary to prepare jujube broth to pay homage to "important" guests.
It is said that the term "jujube broth" derives from the peculiarity of the fruits of being the last of the season to ripen and be put into pots.
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 “to go into jujube soup” is synonymous with “going into ecstasy”, “being happy”, “gloating with joy”.
Ingredients: jujube broth
1 kg of ripe and withered jujubes
2 bunches of grapes
2 quinces
Grated lemon peel
2 glasses of white wine
1 kg of sugar
Water (about 2 liters)
[recipe taken from http://it.wikipedia.org/]
Preparation of the jujube broth
The ripe and withered jujubes are placed in a pot and covered with water. Then the grapes and sugar are added. Bring everything to the boil and, taking care to stir it from time to time, cook for about an hour.
After the necessary time, add the other ingredients (pieces of apple and wine), with the exception of 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 placed in special containers previously sterilized.
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