Mandarinetto recipe, ingredients, steps and advice

A liqueur with an unmistakably aromatic taste and smell: this is the Mandarinetto recipe!

Passed down from generation to generation, the recipe that explains in a detailed and simple way the preparation of mandarin liqueur , also called Mandarinetto , is now truly rare.

Accustomed to enjoying the classic and tasty Limoncello , which has become famous throughout the world, the practice of preserving the smells and aromas of other fruits has been abandoned.

We'd like you to try a liqueur made and loved especially on the islands that grace the Neapolitan waters: Mandarinetto, straight from Capri .

Ingredients

• 2 kg of mandarins (you will only need the peel)
• 1 liter of water
• 1 kg sugar
• 1 liter of pure alcohol

Fruit preparation

Start by washing the mandarins thoroughly , removing any leaves and debris under running water. After drying them, use a vegetable peeler to remove only the orange pith. Place them in a baking dish and cover with pure alcohol. Store the container with the peels and alcohol in a cool place, covered with plastic wrap, for a week.

Preparation of the Mandarinetto

After the week of infusion, prepare a syrup of water and sugar over medium heat and let it melt for good. Cook until it has become slightly thick, but still light in color. As soon as the syrup has cooled, add it to the alcohol and the skins, then leave it to infuse for at least 2 hours, stirring well from time to time. As soon as everything is ready, the liquor must be sieved with a strainer, eliminating the peelings of the tangerines and bottling it. Keep for a month before eating at the end of a meal, very cold.