The fruit of Jujube is an Asian fruit with the botanical name Zezyphus Jujuba, considered by the Romans as a symbol of silence and charm, dark red, with a sweet and slightly acidic flavor, which reminds apple or dates.

 It’s almost impossible to find this fruit in common stores. It’s a rarity now. Sometimes it can be found in the local markets, thanks to the farmer who cultivates the plant (centenary and strong that does not need chemicals) with passion.

Jujubes are used in a thousand ways: not only in natural medicine, predominantly for anti-inflammatory, antimycotic and antioxidant properties, but also for the preparation of jams, sweets, biscuits, syrups and liqueurs. Infusions are then very useful in winter mainly for  emollient properties. besides, one can not underestimate the nootropic (promoting cognitive) and neuroprotective properties.

 It would be really important to plant in a garden a jujube tree not only for the fruit and the decorative effect that the plant gives … but also to “andar in brodo di giuggiole” an Italian saying  which means “be/feel full of joy”!

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The jujube broth is a hydroalcoholic infusion. You combine jujubes with lemon rinds, pomegranates, quinces, grapes and other fruits. Then add the sugar and make it macerate for two months. The liqueur (24% vol) that is obtained, fruity and sweet, is filtered and bottled to be tasted with friends as an excellent digestive or just fancy drink.