A liqueur with an unmistakably aromatic taste and smell: this is the Mandarinetto recipe!
Passed down from generation to generation, by now the prescription which explains in a detailed and simple way the preparation of the Mandarin liqueur, also called Mandarinetto, it's really rare.
Used to taste the classic and tasty Limoncello, which became famous all over the world, the practice of preserving the smells and aromas of other fruits has been put aside.
We would therefore like to make you taste a liqueur prepared and much loved especially on the islands that embellish the Neapolitan waters. Directly from Capri, the Mandarinetto.
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 with the wash the mandarins well, eliminating leaves and impurities under running water. After drying them, use a potato peeler to remove only the orange part. Place them in a baking dish and cover them with pure alcohol. Keep the container with peels and alcohol in a cool place, covered with a film, 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.
