Not your average limoncello: here's how to make mandarin liqueur to give to friends
Mandarin liqueur, often affectionately called "mandarinello," is one of the most popular preparations when temperatures begin to drop and the Christmas spirit takes hold.
Ingredients · Servings 6
- Organic mandarins 10
- 95% Alcohol 500 ml
- Water 500 ml
- Sugar 400 g
Method · 30 min
- Rinse the organic mandarins thoroughly under cold running water and dry them thoroughly with a clean cloth. Using a vegetable peeler or a sharp knife, remove the mandarin peel, being careful to remove only the orange pith and avoid the white pith underneath (pith), which would impart a bitter taste to the liqueur.
- Transfer all the peels to an airtight glass jar and pour in the 95° ethyl alcohol, making sure the peels are completely submerged. Close the jar tightly and let the mixture steep in a cool, dark place for 10-15 days. Remember to shake the jar once a day to distribute the aromas. Once the infusion time is up, pour the water and sugar into a small saucepan. Heat over low heat, stirring occasionally, until the sugar has completely dissolved. Turn off the heat as soon as it almost boils and let the syrup cool completely to room temperature.
- Pour the cooled syrup directly into the glass jar along with the alcohol and zests. Stir well with a wooden spoon to combine the ingredients. Place the funnel and fine-mesh strainer (lined with cheesecloth to trap any residue) over the necks of your glass bottles. Strain the liqueur, pouring it in slowly, discarding the spent zests. Seal the bottles tightly and let the liqueur rest in the pantry for about 7-10 days before enjoying it or packaging it as a homemade Christmas gift. Serve chilled or store it directly in the freezer!
For a Christmas filled with warm flavors, you could pair your liqueur with small bags of Nutella-filled cookies or pair it with a soft plum cake. If you love homemade gifts, also check out our recipe for red tomato jam or peanut butter and miso, perfect for wrapping with a pretty red bow. Making mandarin liqueur requires patience, especially during the steeping phase, but the result—a smooth, digestive drink—will be worth every day of waiting.
Doses & Ingredients
- Very low difficulty
- Very low cost
- Fine mesh strainer / Wooden spoon / Funnel / Potato peeler / Small saucepan / Glass jar with airtight seal.
