I also made a bergamot liqueur. However since I wanted the peels to make a Bergamot Fruit Preserve, I made the liqueur exactly the same way only instead of using the peels I used the zest of the bergamot.

Mandarin Liqueur and Candied Mandarin Peels - Kopiaste..to

This mandarin vodka can be kept on its own and used in mixed drinks or as a homemade citrus extract for desserts and recipes. Mix it up with equal portions of simple sugar syrup and you have a mandarin version of Limoncello. Add the alcohol, close tightly with the lid and place the jar in a cupboard and let them steep for 18 – 30 days. Thoroughly wash a 1-litre glass jar in hot soapy water and dry with a clean tea towel. Using a vegetable peeler, strip off as much clean, unblemished mandarin peel as you can and use a paring knife to slice off any pith (the white stuff) from the underside of the peel. Now, the mandarins on our tree were quite firm-skinned – not the kind that you can easily peel without making a mess – but if you have the kind with loose skin which falls off almost as you touch it, just remove as much pith as possible and you’re good to go. Bring to a boil again, lower heat and boil for 5 more minutes. Leave it on the ceramic stove until it cools. Boil again for a few more times until the peels are soft.Learned from my mom, this easy-to-make drink mixes the flavor of Dominican rum and the sweetness of mandarins. This is the right time to prepare the mandarin liqueur because late mandarins have a thin skin and almost no white part and therefore are perfect for this recipe. Can you imagine the satisfaction of serving your homemade liqueur to your guests? The recipe for mandarin liqueur Mandarin Liqueur or Mandarincello is a very simple spirit made by the infusion of mandarinsin neutral alcohol. The quality comes entirely from the quality of the fruit, as each variety has its own distinct taste. Greeks are very hospitable people and when you are friends with them whenever the occasion arises they will send you some of their home made or home produced products. We also have some friends from Crete and during the past years my eldest son, who is a student, has been working during the summer time in Cretan hotels. Whenever he used to come home on his days off, for a couple of days friends would send a bottle of their famous tsikoudia. Tsikoudia is their local drink made by distilling the leftover pomace after making wine. Whoever has been to Crete before knows that wherever you go, you will be offered a free drink of tsikoudia. So I have many bottles of tsikoudia from Crete and my relatives from Cyprus have also been sending me the Cypriot equivalent which is called Zivania.

Mandarin Liqueur: The Recipe to Make it at Home

Then add the alcohol and the syrup and pour the liqueur into the bottles. If you want a very clear liqueur, filter it once. Combine the peels with the vodka in the jar and place it in a dark cupboard for at least a couple of weeks but longer if possible. A couple of months might be best. Shaking the jar once a day will help disperse the flavour from the peel into the liquor. The procedure proved to be a very easy one, as the only thing needed was to put the orange peels in the liquor for at least fifteen days and then prepare a syrup and mix it with the liqueur. The method for making a lot of homemade liquors involves some cooking. You’re essentially making a syrup like simple syrup, only with flavorings.After making the Coffee Liqueur using leftover syrup from a Cherry spoon sweet, I’ve been using leftover fruit preserve syrups a lotwhen making liqueurs and the flavour is even better!

Mandarine Napoléon

We said that to prepare the mandarin liqueur you only need the peels, but with the pulp of the fruits left over you can prepare many things. Peel four oranges as thinly as you can (without the white) and place in a jar. Add three cups of alcohol, such as tsikoudia, or vodka, ouzo, raki etc and leave it for 15 days, or more to steep.The formula to make an Orange or other Citrus liqueur, such as lemons, bergamot, mandarin, bitter oranges, pomelo, etc is very simple. You take the peel or zest and steep it in alcohol to extract the essence of the fruit. Then you make a simple syrup with sugar and combine both together. We know it's Christmas in the DR when mandarins show up onroadside stands, corner fruit vendors, and supermarkets. This aromatic fruit has become a symbol of the holidays for Dominicans. As a reader commented once: "This is a very cool way to have your rum without a frown. A lady's drink..." although I think the gentlemen will enjoy it in equal measure this spiced rum recipe. Using a potato peeler, peel the coloured bit of the mandarin peels off trying to avoid as much of the bitter white pith as possible.