Recipe no. 585 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 257.
Ingredients
- syrup
- lemons
- oranges
- zests
- rum
- ice
- salt
Preparation
- PreparationMix a litre of 22-degree syrup with the juice of lemons and oranges.
- InfusionAdd the grated zests, let infuse half an hour, strain through a sieve.
- FreezePour into the churn as a fruit ice.
- FinishingIncorporate the rum at the moment of serving.
Reboul's text
Mix a litre of 22-degree syrup with the juice of 3 or 4 lemons and as many oranges, add the zests of the latter after grating them; let infuse half an hour and strain through a sieve.
Freeze it as a fruit ice. Once the mixture is well firm, drain off the water that the ice has given off; put in fresh ice mixed with salt and cover the churn.
At the moment of serving, incorporate into this mixture 2 decilitres of rum.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| sirop | syrup |
| citroun | lemon |
| arange | orange |
| zèsto | zest |
| glaçarello | ice-cream churn |
| roum | rum |
| sedas | sieve |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 585, page 257. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.