Recipe no. 555 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 246.
Ingredients
- brandy
- pomegranate juice
- sugar
- cinnamon
Preparation
- Combining the ingredientsTake 3 litres of brandy and mix it with a litre of pomegranate juice, in which you will have melted 500 grams of sugar.
- Preparing for infusionPut the whole into a jar with a cinnamon stick.
- InfusingCork well and let infuse 30 to 40 days in a warm place.
- Filtering and bottlingFilter through grey paper and bottle.
Reboul's text
Take 3 litres of brandy and mix it with a litre of pomegranate juice, in which you will have melted 500 grams of sugar. Put the whole into a jar with a cinnamon stick. Cork well and let infuse 30 to 40 days in a warm place. Then filter through grey paper and bottle.
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 |
|---|---|
| aigo-ardènt | brandy |
| sucre | sugar |
| enfusa | infuse |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 555, page 246. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.