Today a new recipe for homemade mandarin liqueur mandarinetto, extending the list of drinks I’ve prepared over the years on this blog!
I really enjoy serving a shot of homemade liqueur after lunch, and today with the mandarin, we’re at 27 liqueur recipes, and I don’t plan to stop, eh eh!
This recipe is always prepared by making an infusion with the mandarin peels, which after a suitable resting period is added to the water and sugar syrup to obtain a liquid that must still rest for a month before being enjoyed!
The mandarin liqueur and citrus liqueurs in general I use a lot to moisten layered 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 opened a recipe channel open to everyone and free on WhatsApp, 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 MANDARINETTO
Among the many liqueur recipes already published on the blog, I’ll leave you with:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 40 Days
- Preparation time: 10 Minutes
- Portions: 1 l
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients HOMEMADE MANDARIN LIQUEUR MANDARINETTO
- 1.76 oz mandarin peels
- 700 ml 95° proof alcohol for desserts
- 300 ml water
- 17.64 oz sugar
Tools for HOMEMADE MANDARIN LIQUEUR MANDARINETTO
#ADV
- High-sided Saucepan
- Containers
- Cheesecloth
- Funnels
FOR THE PREPARATION OF THE HOMEMADE MANDARIN LIQUEUR MANDARINETTO RECIPE
1) First, I wash and dry a glass airtight container thoroughly.
2) Then I wash, dry, and julienne the mandarin peels, placing them in the container and covering them with the alcohol.
3) Seal well and let it infuse for 40 days, shaking occasionally.
4) After the resting time for the peels to release their aromas, I prepare a syrup by boiling water with sugar for a couple of minutes.
5) Let cool, then add the mandarin peels with the 95° alcohol to the syrup.
6) Strain well with a sieve or a clean white cloth, and then it’s just a matter of bottling the homemade mandarin liqueur mandarinetto!
7) The homemade mandarin liqueur is recommended to be left to rest for another month before enjoying, but don’t forget it’s also delicious poured over ice cream or mixed with water, and it’s excellent for soaking cakes with citrus and more!
Enjoy your meal!
Annalisa
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Annalisa says…
1) HOW TO MAKE LIQUEURS AT HOME? In general, the procedure for making homemade liqueurs is always the same. For example, if we want to make liqueurs with fruit, it is essential to have excellent primary products that are left to macerate for a number of days in 90/95° proof alcohol for desserts, during which all the essential oils and aromas will be released in alcohol for a penetrating aromatic liqueur.
2) At this point, filter the macerated liqueur and add it to the cold syrup made with water and sugar, preferably bottle it in a dark glass container because sunlight can change the color and taste of the liqueur, and after more resting days… cheers, we can taste our homemade liqueur!
3) I recommend not making large quantities of homemade liqueur and in addition to using quality products, have gauzes and strainers available for when you need to filter the macerated liqueur because having the right tools to complete the job is not an unimportant step!
3) I recommend not making large quantities of homemade liqueur and in addition to using quality products, have gauzes and strainers available for when you need to filter the macerated liqueur because having the right tools to complete the job is not an unimportant step!
