Skip to content

Beta This app is in Beta Testing

Citronnelle

No ratings yet
France

Known as a French recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 13 ingredients

  1. a pint of juice
  2. an ounce of coriander
  3. three quarts of water during a month
  4. five pounds of merisses
  5. Raspberries
  6. Currants
  7. an ounce of fine cinnamon
  8. Must
  9. two pounds of sugar
  10. two drachms of mace
  11. Lemons
  12. Cloves
  13. eight quarts of brandy
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Raspberry High in vitamin C · High in manganese

    High in vitamin C · 26 mg per 100 g, 33% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in manganese · 0.7 mg per 100 g, 34% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Nutrients per 100 g of “Raspberries, raw”, USDA FoodData Central.

  2. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. To the zest of twelve lemons put eight quarts of brandy in the manner above-mentioned;
  2. add two pieces of cinnamon broken, and an ounce of coriander, with two pounds of sugar, which must be dissolved in three quarts of water during a month;
  3. clarify by a bag, and, if necessary, the paper filter, and bottle.
  4. - Ratifia des quatre Fruits.
  5. Take five pounds of merisses, five of griottes, both cherries, five of currants, and five of rasps;
  6. all ripe, particularly the merisses and griottes, as it is these that give the fine colour;
  7. take the stalks off the cherries, pick the currants and raspberries ;
  8. break them all separately, and mix them in an earthen pan for five hours ;
  9. after that, wring them out through a new cloth, or press them;
  10. allow half a pint of brandy, and a quarter of a pound of sugar, broken in pieces, to half a pint of juice;
  11. being mixed well, put it into a stone bottle, or a small barrel, for a month;
  12. let it clear, and draw it off gently while it runs clear;
  13. let the remainder be passed through a bag, till it become clear also;
  14. put all together, and bottle it.
  15. Observations.
  16. — To aromatize it, put in the following spiceries: z.e.
  17. half an ounce of fine cinnamon, two drachms of mace, twenty cloves;
  18. break and tie them in a bit of linen, and fix them by a thread to the stone bottle, or the bung of the cask, that it may be taken out at will.
  19. This ratzfa retains the flavour of the fruit so well, that it is often preferred without the spiceries.

Plating

Cookware for this recipe

  • Chef's knife
  • Grater