Today a new recipe for homemade mandarin liqueur, Mandarinello, which extends the list of beverages I have prepared over the years on my blog!
I really enjoy serving a shot of homemade liqueur after lunch and today with mandarin we are at 27 liqueur recipes and I have no intention of stopping, haha!
This recipe is always prepared by making an infusion with mandarin peels which, after an adequate resting period, is added to the water and sugar syrup to obtain a liquid that must be left to rest for another month before being enjoyed!
The mandarin liqueur and citrus liqueurs in general I use a lot to soak layer cakes that I make because it has a pleasant aroma and with a suitable filling it makes the dessert very delicious!
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I have opened a free recipe channel on WhatsApp for everyone, no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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HOMEMADE MANDARIN LIQUEUR MANDARINELLO
Among the many liqueur recipes already published on the blog, here are a few:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 40 Days
- Preparation time: 10 Minutes
- Portions: 1 quart
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for HOMEMADE MANDARIN LIQUEUR MANDARINELLO
- 1.8 oz mandarin peels
- 3 cups 95° food-grade alcohol
- 1¼ cups water
- 2½ cups sugar
Tools for HOMEMADE MANDARIN LIQUEUR MANDARINELLO
#ADV
- High-sided Pans
- Containers
- Cheesecloths
- Funnels
FOR THE PREPARATION OF THE HOMEMADE MANDARIN LIQUEUR MANDARINELLO RECIPE
1) First, wash and dry a glass airtight container thoroughly.
2) Then wash, dry, and julienne the mandarin peels, placing them in the container and covering them with the alcohol.
3) Seal well and leave to infuse for 40 days, occasionally shaking everything.
4) After the resting period, so that the peels release the aromas, prepare a syrup by boiling the water with the sugar for a couple of minutes.
5) Let it cool, then combine the mandarin peels with the 95° alcohol into the syrup.
6) Filter well with a strainer or a clean white cloth and all that’s left is to bottle the homemade mandarin liqueur Mandarinello!
7) Homemade mandarin liqueur is recommended to be left to rest for another month before enjoying, but let’s not forget it’s also delicious poured over ice cream or mixed with water. It’s excellent as a soak in cakes with citrus fruits and more!
Enjoy!
Annalisa
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Annalisa says…
1)HOW TO MAKE LIQUEURS AT HOME? Generally, the process to make homemade liqueurs is always the same. For example, if we want to make liqueurs with fruit, it’s essential to have excellent raw products that are left to macerate for a certain number of days in 90/95° food-grade alcohol during which all the aromas and essential oils will be released in alcohol for a liqueur with a penetrating aroma.
2) At this point, you need to filter the macerating liqueur and add it to the cold syrup, made with water and sugar. Bottle possibly in a dark glass container because the sun’s rays can change the color and taste of the liqueur and after more days of rest…cheers, you can taste your homemade liqueur!
3) I advise against making large quantities of homemade liqueur and besides using quality products, having gauze, strainers available is important when you will have to filter the macerating liqueur because having the right tools to complete the work is not a less important step!
3) I advise against making large quantities of homemade liqueur and besides using quality products, having gauze, strainers available is important when you will have to filter the macerating liqueur because having the right tools to complete the work is not a less important step!
