• 37 cl of white wine
• 50 cl of water
• 350 g of sugar
• 1 large bunch of thyme
• 10 cl of FARIGOULE de Forcalquier
• 4 egg whites
Boil the wine and water with the sugar for 5 mins., add the thyme,
cover, stop cooking and allow to infuse 12 hours in the refrigerator.
Remove the thyme, add egg whites and the FARIGOULE de Forcalquier.
Mix for a few seconds and pass through the strainer.
Place in a sorbet maker.
At time of serving in a cup, add a few drops of FARIGOULE de Forcalquier.
© photo : Adobe Stock - Piotr Rzeszutek
Farigoule of Forcalquier, thyme liqueur
50 cl - 40°
This liqueur, characteristic of Haute Provence, is produced with wild thyme, a rustic and rebellious plant, harvested at the beginning of springtime, a time when our whole region is scented by this "simple"perfume. This characteristic digestif is testament to time-old tradition and regional soils, thanks ti its delightful garrigue perfume!