Mandarin liqueur, the perfect recipe for flavoring cakes and fruit salads. A recipe in perfect “non-waste” style that allows the recovery of mandarin peels, a precious citrus fruit rich in vitamin C.
Typical of Sicily, the tangerine liqueur is an excellent digestive and is perfect for flavoring homemade cakes and ice creams.. Extremely fragrant, it is also excellent to give more taste and flavor to fruit salads: in chill serve it cold. A recipe in perfect “non-waste” style that also allows you to recover the skins of this precious citrus fruit rich in vitamin C. Only recommendation: for the preparation of this delicious liqueur choose only organic mandarins.
Let’s see together the mandarin liqueur recipe :
-The skin of 8 mandarins
-25 cl of alcohol
-3 dl of water
-250 grams of sugar
-1 piece of cinnamon
– Put the alcohol in a bowl and then add the peelings of the tangerines, the clove, and the cinnamon. Choose a bowl with a lid, close it and let it soak for at least 10 days, shaking the bowl daily.
– V estate in a saucepan the sugar and a bit ‘of water, stir the medium and fire caramelize. Add the remaining part of water, boil for a few minutes, let cool and add the macerated aromatic bases.
– Stir, let stand and then carefully filter and bottle the homemade mandarin liqueur.