Homemade tangerine liquor

Nowadays we have the healthy habit of doing desktop gatherings in family or friends gatherings, and spirits and liquors have become the essential companions of the end of a good meal or dinner. This is the ideal time to taste them with all tranquility and calm, which is why in Recipesgatis we share recipes of homemade spirits like this. Continue reading and discover how to make homemade mandarin liquor.

Ingredients to make homemade tangerine liquor:

1. The first thing you have to do is the maceration of mandarin peels. As you are going to use the skins, wash the tangerines well to eliminate all rest of dust or fertilizers. Peel the mandarins and collect the shells and remove the white part of the skin with the tip of a knife, since if you do not take it, it would give a bitter taste to the homemade liquor. Then, cut them into pieces or strips.

2. Put the pieces of clean shell and add all the pomace, brandy, rum or fine alcohol in a hermetic glass bottle. Save the bottle in a dark and dry place and let Macere for 3 or 4 weeks or so.

3. past the maceration time prepares the syrup. To do this, put a saucepan into the fire with water and sugar, cook for about five minutes and let it cool. Apart, the alcohol of mandarin peels sneaks and adds the cold syrup.

4. It is the time of bottling the entire mixture. Put the homemade tangerine liquor on the liquor stores that you are going to use and let it rest for a weeks or two more weeks before consuming it. Then keep it in the fridge to take it fresh. And enjoy a delicious liquor! This drink is perfect to end virtually any meal, such as a plate of rebozing hake or a homemade hamburger. Stop for my blog target = _blank rel = NOFOLWMANDARINES AND HONEY AND KNOW ALL MY ELABORATIONS.

Trick: I have used a Galician pomace that I bought long ago in Santiago, but you can use the alcohol you have.