The favorite of New Year's holidays - Mandarin , undoubtedly, is good in fresh form. But it also produces amazing liqueurs. And they can be cooked even from, so to speak, tangerine waste - crusts .
How to properly prepare a tangerine liqueur from whole fruits and their peel, we will tell in detail in the recipes below.
Fast tangerine liqueur for five days - recipe for vodka
Ingredients:
- tangerines - 1 kg;
- granulated sugar - 100-120 g;
- vodka - 0,5 l;
- water 120 ml;
- cinnamon stick (optional) - 1 pc.
Preparation
When preparing a quick tangerine liqueur, we wash out a good tangerine fruit under running hot water, wipe it dry and cut it together with the peel in circles as thin as possible. We put the workpiece in a clean and dry three-liter jar, add a cinnamon stick if desired, fill it with vodka and leave it at room temperature in a darkened place for forty-eight hours.
At the end of the time, we filter the infusion and squeeze the hard substrate thoroughly through several layers of gauze. In the scoop we warm up the water to a boil, add the sugar and mix until all the sugar crystals are dissolved. After complete cooling of the syrup, mix it with a strained tangerine infusion, pour into bottles and let it brew in the fridge for one or two days.
Mandarin liqueur from crusts to alcohol
Ingredients:
- tangerine peel - 150 g;
- granulated sugar - 600 g;
- purified water - 600 ml;
- quality alcohol - 1 liter.
Preparation
The quality of mandarin liqueur on alcohol depends, first of all, on the quality of the latter, as well as on how the main raw materials - crusts will be prepared. If the quality of alcohol leaves no doubt, then it remains only to peel the tangerine peel from the white veins, scraping them as much as possible from the orange base. Now we put the prepared crusts in a jar and fill it with alcohol. Determine the workpiece in a dark place when
Warm the water to a boil, pour in the sugar, stir the mixture until the sugar crystals are completely dissolved and boil for several minutes, removing the foam.
After cooling the cooked syrup, mix it with strained tincture, watching how the mixture becomes turbid, pour it into bottles and place it in the fridge for three or four days. After the time has expired, the liquor should be drained from the sediment and filtered using a cotton swab.