Ingredients
UNTREATED MANDARINS
20
PURE ALCOHOL AT 95°
1 liter SUGAR 1 kg
WATERFALL 1 liter Tangerine liqueur, also known as mandarinetto, is a delicate and aromatic digestif, a tasty alternative to the classic limoncello. To be enjoyed very cold, it is ideal to offer to guests at the end of a festive lunch or special dinner along with miniature cakes, sweet donuts or other dry cookies of your choice.

Its preparation is very simple and consists of macerating mandarin peels in alcohol for a week; After this time, the mixture is filtered, to which a syrup of water and sugar is added, it is poured into a special glass bottle, cleaned and sterilized, and then left to rest for approximately a month in a sheltered place.

For impeccable success, it is important to buy organic and non-chemically treated mandarins and remove the skin, being careful to avoid the white part, responsible for the bitter aftertaste. With the remaining pulp of the fruit you can make a delicious mandarin bread, to accompany the liquor. You can also use mandarin orange to flavor fresh fruit salads and soft baked desserts.

Discover how to prepare mandarin liqueur following the step-by-step procedure and tips. Also try the cedar liqueur and Chinese mandarin liqueur.

How to prepare mandarin liqueur
Step 1
Wash the mandarins carefully and rub the surface.
1
.

Step 2
With a potato peeler, remove the outermost skin rich in oils.
2
, avoiding the bitter white part.

Step 3
Collect the peels obtained in a jar containing the alcohol.
3
, close with a stopper and let it marinate in a sheltered place for a week.

Step 4
While it rests, shake the jar with the peels from time to time.
4
.

Step 5
After the week, combine the sugar and water in a saucepan and cook for about 3 minutes.
5
. Turn off and let cool.

Step 6
Take the alcohol and filter it through a sieve adding it to the cold syrup.
6
.

Step 7
Fill a clean, sterilized baby bottle with a funnel.
7
.

Step 8
Let the mandarin liqueur rest for a month before serving.
8
.

Tip
The most suitable tangerines for preparing the liqueur are those with thin skin, but clementines will also work well. In any case, always prefer untreated fruits.

Those who prefer it can flavor the mandarin with 2 cloves, which will give the liquor a stronger flavor.

With tangerine pulp you can also make an authentic tangerine jam, to enjoy for breakfast on slices of toasted bread. You can use the wedges, however, to decorate a fruit tart; Alternatively, you can serve them as a dessert, topped with melted dark chocolate.

If you want to obtain a digestif with a lower alcohol content, just dilute it with a little water until you obtain the desired result.

storage
Once ready, the tangerine liqueur can be stored for a long time in the refrigerator or freezer: the presence of alcohol and sugar will prevent it from freezing.