Jujube Syrup
Ingredients
| Ingredient | Amount |
|---|---|
| dried jujubes (annab or Chinese red dates) | 60 g |
| water | 400 ml |
| white sugar | 150 g |
Equipment: small saucepan with lid, fine sieve and cloth, kitchen scale and measuring jug, clean glass bottle with lid.
About this syrup
Annab, the jujube, is a small, glossy, red-brown fruit that dries on the tree into something like a cross between a date and an apple. South Khorasan, around Birjand, is Iran’s main jujube region, and the harvest arrives in autumn alongside saffron and barberry.
In Persian homes, dried jujubes are best known in joushandeh, the warm herbal brew grandmothers make for winter colds, often with figs and other dried fruits. Jujube’s flavor is mellow and comforting: soft caramel, baked apple and a light tannic finish. This syrup brings that warmth to stirred brandy drinks.
How to make it
- Rinse the jujubes and slit each one with a knife (or crack it lightly) so the water can reach the flesh.
- Put them in a saucepan with the water and bring to a simmer.
- Cover and simmer gently for 30 minutes, until soft and the water is amber-red.
- Take off the heat and steep, covered, for 15 minutes. Press the fruit with a spoon.
- Strain through a fine sieve, then through cloth.
- Measure the liquid (expect about 150 ml; top up with water if less). Add 1 g sugar per ml.
- Warm gently, stirring, until dissolved.
- Cool, bottle, label with the date, and refrigerate.
Yield and storage
- Makes about 245 ml.
- Keep refrigerated and use within 2 weeks (provisional).
Tips and troubleshooting
- Where to buy: Persian grocers sell annab. Chinese red dates (hong zao) at Asian grocers are the same fruit and work well.
- Weak flavor: jujubes need a long simmer; their skins are tough. Slit them well and give them the full 30 minutes, or use 80 g.
- Thin, watery taste: reduce the strained extract by a quarter before adding sugar.
Different concepts of this syrup
1. Classic jujube syrup
The recipe above. The house standard.
2. Jujube and cinnamon
Simmer a small cinnamon stick with the fruit. Warm and wintry.
3. Jujube and saffron — the flavors of South Khorasan
Stir a small pinch of bloomed saffron into a finished batch. Two of Birjand’s treasures together.
4. Joushandeh-style
Simmer the jujubes with 2 dried figs and a few raisins. Deeper and fruitier, like a grandmother’s winter brew.
5. Jujube and black tea
Steep 2 g black tea in the hot extract for 3 minutes. Adds tannin and structure.
6. Beyond cocktails
- Warm jujube drink: 30 ml syrup topped with hot water and a slice of lemon.
- Drizzle over yogurt or porridge.
Allergen note
No common allergens.
Development notes
- Status: draft recipe, not yet taste-tested.
- Jujube extraction strength is the main question; test 60 versus 80 g fruit.