Conclude the meal with a glass of limoncello it is a real pleasure, especially if shared with friends so why not surprise them with an equally fresh and fragrant alternative. Mandarin liqueur, or mandarinetto, is an excellent o digestive homemade made with the peels of these typical winter citrus fruits. In contrast to cream liqueur, does not require the addition of milk or cream and is therefore characterized by a higher alcohol content as well as a beautiful orange colour. After a few days of maceration and a short rest time in the pantry, the mandarin liqueur will be ready not only to be enjoyed in company, but also to flavor fruit salads, biscuits or cakes, perhaps prepared with the pulp of the mandarins!
FOR 2.6 LITERS OF LIQUEUR
- Untreated mandarins n 200
- Pure alcohol 961 litreo
- Water 1 litre
- Sugar 1 kg
To make the mandarin liqueur, first wash the mandarins under running water and dry them carefully with a clean cloth, then gently remove the peel.
After separating the fruits from the peels, cover the latter with pure alcohol. Leave to macerate for 7-10 days at room temperature covered with cling film, in a cool place away from light.
After this time, prepare the syrup: pour the sugar and water into a container, mix until the sugar is completely dissolved.
Add the syrup to the mixture of peels and alcohol, mix well and let it rest covered for about 1-2 days. After this time the volume will be slightly reduced and the color more intense.
At this point, filter the mixture to remove the peels and pour it into bottles. Your mandarin liqueur is ready to be enjoyed very cold!