Mandarin Liqueur
A bright and aromatic liqueur made with mandarin peels infused in alcohol, then sweetened with syrup. Smooth and refreshing, perfect served chilled after meals.
Ingredients
- 500 ml pure alcohol 95% (2 cups)
- 6 mandarins, untreated
- 500 ml water (2 cups)
- 400 g sugar (2 cups)
How to Make It
- Wash and dry the mandarins
- Peel the mandarins removing only the coloured part
- Place peels in a glass jar
- Pour in alcohol
- Seal and store in a dark place for 7 days
- Shake the jar once daily
- After infusion prepare syrup with water and sugar
- Heat until sugar dissolves completely
- Let syrup cool completely
- Filter the alcohol removing peels
- Combine infused alcohol with syrup
- Mix well and bottle
- Rest at least 3 days before serving
Tips
- Avoid white pith to prevent bitterness
- Use organic mandarins if possible
- Filter twice for clearer liqueur
- Serve well chilled
Storage
- Keeps several months in a cool dark place
- Best after 2 weeks maturation
- Can be stored in freezer; does not freeze due to alcohol