Joined in 2023 
82 
63 About this deal
Combine the peels with the vodka in the jar and place it in a dark cupboard for at least a couple of weeks but longer if possible. A couple of months might be best. Shaking the jar once a day will help disperse the flavour from the peel into the liquor. The peel should be infused with a litre of edible alcohol inside a well closed glass jar. It must macerate for 10 days. Place all ingredients except for lemon juice in a saucepan and boil for 5 minutes. Remove from heat, add lemon juice and discard lemon peel.
Orange or other Citrus Liqueur - Kopiaste..to Greek Hospitality Orange or other Citrus Liqueur - Kopiaste..to Greek Hospitality
The alcohol to be use must be a neutral spirit. You can read more details in my recipe for Cherry Pit Liqueur. One of the top methods for making liqueurs is to infuse vodka, gin or other neutral spirits. You can put herbs, fruit, fruit peels and rinds, and even candy into bottles and leave them to absorb the flavor over time. Using a potato peeler, peel the coloured bit of the mandarin peels off trying to avoid as much of the bitter white pith as possible. Pour the sugar into a bowl (or better yet, a measuring jug so it’s easier to pour into the jar later) followed by the mandarin segments. Stir with a wooden spoon, crushing the mandarin pieces to release their juice, and keep stirring until the sugar has dissolved into the mandarin juice and is no longer gritty when you do a little taste test. Add the citric acid to the bowl and stir again. As nothinggoeswasted in my kitchen, I thought of a way to make good use of them, so I made these delicious and addictive mandarin candied peels, which have a mild, boozy aftertaste.After removing them from the alcohol, I squeezed out the juice. The juice, which was extracted from the fruit was 2 1/8 cups and I used it to make the syrup, which not only makes the colour more vivid but also adds a wonderful, more intense taste to the drink. I remembered seeing this procedure last year on television and searched my cooking notebooks to see if I had recorded it.I had listed the ingredients but the notes on the procedure were a bit vague so I decided to see more recipes on the internet and get everything clear before proceeding. After making the Coffee Liqueur using leftover syrup from a Cherry spoon sweet, I’ve been using leftover fruit preserve syrups a lotwhen making liqueurs and the flavour is even better!
[Recipe + Video] Easy Mandarin Orange Homemade Liqueur
Any other citrus can be used. Smaller ones like mandarins or kumquats are added whole in the liquor. Mandarin Liqueur or Mandarincello is a very simple spirit made by the infusion of mandarinsin neutral alcohol. The quality comes entirely from the quality of the fruit, as each variety has its own distinct taste. The fruit is versatile and can be used in a variety of drinks, including martinis, margaritas, and daiquiris. Its bright and citrusy flavor pairs well with a range of spirits, such as vodka, gin, and rum.
Share on:
For my liqueur I used the peel of four oranges which I put them in a coffee/tea jar, which had a filter on the top, filled it with tsikoudia and pressed the filter down so that the peels would submerge into the liquor. The method for making a lot of homemade liquors involves some cooking. You’re essentially making a syrup like simple syrup, only with flavorings. Bring to a boil again, lower heat and boil for 5 more minutes. Leave it on the ceramic stove until it cools. Boil again for a few more times until the peels are soft. I filled a big glass jar with mandarins, poked them and then poured the alcohol on top to cover them. I stored it in the cupboard and let them steep in the alcohol, for 18 days. The more you leave them, the better. If I was not in a hurry to finish the drink, I may have left it more but the result shows that they were more than enough. Then add the alcohol and the syrup and pour the liqueur into the bottles. If you want a very clear liqueur, filter it once.
Liqueur Recipes | Snappy Living 32 Homemade Liqueur Recipes | Snappy Living
There are many ways to make liqueurs but this time I made the mandarin liqueur using the whole fruit. The procedure proved to be a very easy one, as the only thing needed was to put the orange peels in the liquor for at least fifteen days and then prepare a syrup and mix it with the liqueur.My in-laws who live there have both orange and olive groves. The production is just for their personal use and whatever extra they have they give around to friends and relatives. Each time they visit us they bring along some of their produce. Add the alcohol, close tightly with the lid and place the jar in a cupboard and let them steep for 18 – 30 days.
Great Deal 
New Comment