Jujube liqueur
A traditional liqueur from the northern region of Veneto.
• 500g jujubes, stones removed
• 500g water
• 500g sugar
• 500g sweet white wine
• 1 lemon rind, grated
• 1 quince, thinly sliced
• 200g sweet green grapes
1. Place the jujubes, water and sugar in a saucepan, cover and cook over a low flame for an hour. Add the quince, lemon rind and grapes and stir.
2. Gradually add the wine and stir until the sauce reduces and thickens. Set aside to cool before serving.