In autumn, it’s the right moment to pick the fruit of the Jujube plant, and in 2021, Ygg extended its bio-sonifying cables, enhancing the exhilaration of joyous harvesting of the sweet fruits. Stay tuned for the new song!
Jujube, sometimes known as Jujuba or juju, is a species in the genus Ziziphus within the buckthorn family Rhamnaceae. Scientifically, it goes by the name Ziziphus jujuba and is also referred to as red date or Chinese date. In Italian, the plant is called Giuggiolo, and “Brodo di Giuggiole” is the name of the Jujube liqueur. The jujube, or alternatively, the species Z. lotus, is associated with the lote-trees mentioned in the Quran in Arabic-speaking regions. In Palestine, it is the species Z. spina-christi that is more commonly known.
History
Historians believe the Jujube plant originated in North Central Africa and Syria. In China and India, the cultivation of Jujube dates back over 4,000 years. The Romans were the first to import it to Italy, where it was called Ziziphus (from the Greek ζίζυφον, zízyphon). Centuries later, Venetians introduced it for the first time in Dalmatia, then on the islands of the Venice lagoon, and eventually on the mainland.
The area of the Euganean Hills, near the city of Padua, is one of the most suitable regions in the northeast, thanks to its ideal exposure and climate. Regarded as a symbol of good luck, in Veneto and Romagna, Jujube trees thrived next to houses in the most sun-exposed and sheltered areas. Moreover, in Arquà Petrarca, a charming medieval town, Jujube trees still grace the gardens of many homes to this day. The town is renowned for producing excellent jams, syrups, and the legendary Jujube liqueur known as Jujube broth (Brodo di Giuggiole), an ancient and cherished concoction
The legend of Lotophages
The legend of wine made from Jujube is as ancient as the Myth of Odysseus. In Homer’s narrative (Odyssey, Book IX), Odysseus and his crew, blown off course by a storm, found themselves on the island of the Lotusphagi in northern Africa.
Some of Odysseus’s men explored the island and succumbed to the temptation of the lotus fruit. This magical fruit caused them to forget their wives, families, and homesickness. It is likely that the lotus fruit in this context is, indeed, the wild jujube, or Zizyphus lotus, and that the Lotus’ spell may have been the result of an alcoholic drink made from jujube, rather than a narcotic effect.
According to the writings of Herodotus, after fermenting, jujubes could be used to produce a type of wine, with the earliest records of this dating back to the Egyptians and Phoenicians.
Ygg and bio-data sonification and the Jujube liqueur
Ziziphus the spell of Lotophages is the latest song about the Jujube tree, and it is available on SoundCloud. Enjoy it!
Jujube liqueur Recipe
To begin, make sure to obtain ripe, blemish-free jujubes, quince apples, Zibibbo red grapes, and an untreated lemon. The choice of fresh and high-quality ingredients is crucial to achieving an excellent result. Place the jujubes in a basket and let them dry for at least two days. This process will allow the jujubes to concentrate their flavors and develop an ideal consistency for the broth.
Once the jujubes have dried, wash them thoroughly under running water and let them drain. Remove the pits and weigh the jujubes to get an accurate measurement of the ingredients. Take another pot and wash it. Place the dried jujubes and the Zibibbo red grapes in the pot, add the sugar, and cover everything with water. Let the mixture simmer over low heat for about 90 minutes, stirring occasionally with a wooden spoon. This will allow the flavors to blend and create a rich and aromatic broth.
Add the quince apples to the pot and mix well. Continue cooking until the water has reduced, and the broth begins to slightly gel. At this point, add the grated zest of an untreated lemon to bring a note of freshness to your broth. When the broth has reached the desired creamy consistency, remove the pot from the heat and let the mixture cool. Then, strain the broth to remove any residue and achieve a smooth and velvety texture.
Once the broth has cooled completely, transfer it to sterilized bottles. Seal the bottles tightly and store them in a cool, dark place. This will help the broth maintain its freshness and goodness for a longer period. Now that you have prepared your homemade jujube broth, it’s time to serve it on special occasions.
Ingredients:
1 kg Jujubes
- 300 grams Quince Apples
- Water, as needed
- 2 bunches of Zibibbo red grapes
- 1 Lemon zest
- 1 kg Sugar
- 2 glasses of Red Wine