In a porcelain or enamel saucepan, the majuelos, clean and dry, along with the brandy and the grapeflies. The container is left in a place, protected and at constant temperature, for 8 days.
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| Ingredients to make homemade majuelo liquor: |
| 300 grams of mature majuelos 1 liter of brandy, cognac or ginebra 2 twigs of Toronjil 250 grams of sugar |
Ingredients to make homemade majuelo liquor:
2. After this time, the content is filtered through a linen cloth. To maximize the liquid, the cloth must be retained well. The sugar is added to the juice, stirring until it dissolves completely. Then let stand and, very carefully so that it does not get hindered with the poses, it passes to a bottle, the liquor is ready for the time to use it.
