Less popular than limoncello it is a liqueur to finish a meal, a classic at Aunt Paola’s house in Porto San Giorgio. It’s very aromatic and fresh.
Aunt Paola's Mandarinetto
- Preparation time: 20 days
- For 1 1/2 liter of liqueur
- Difficulty: Easy recipe
- Ingredients
- 500 grams of 90% pure alcohol
- 120 grams of mandarin peels
- For the syrup:
- 800 grams of water
- 650 grams of sugar
- Instructions
- Infuse the mandarin peels in the alcohol for 20 days. Leave the jar in a dark, dry place, shaking it daily.
- After this time, prepare a syrup by stirring the sugar and boiling water in a saucepan until completely dissolved.
- Then add the alcohol, along with all the peels, to the syrup and stir well, leaving it to infuse for a day.
- Filter the liqueur through a fine-mesh strainer.
- Bottle the mandarinetto and leave it in a dry, dark place for at least a month before drinking.
Tips to ensure the success of the dish:
- According to Dario Bressanini, 1 to 3 days of infusion are enough to extract the oils present in citrus fruits. For this reason, I always reduce the infusion time. It’s more practical, and I haven’t noticed any difference in flavor.
- The syrup shouldn’t be cooked for too long, otherwise the water will evaporate and become too sweet.
