Tangerines are an invariable attribute of the festive New Year’s table, but we only eat the pulp, and often throw away the skins. I propose to put the peel into action by making an alcoholic drink that will remind you of the past holiday at any time of the year. In addition to the crusts, for the preparation of tangerine liqueur, you will need another symbol of the New Year – sprigs of natural spruce.
Use large to medium firm tangerines that can be peeled without the bitter white flesh. It is desirable that the fruits be as fragrant as possible, the smell of the finished drink depends on this. The alcoholic base can be vodka, distillate (moonshine) of double distillation or ethyl alcohol diluted with water up to 40-45%.
Ingredients:
- tangerines – 10 pieces (medium or large);
- vodka (alcohol 40-45%, moonshine) – 1 liter;
- spruce branches – 3 pieces (4-5 cm in length);
- juniper berries – 5 pieces (optional);
- sugar – 50-150 grams (to taste).
The amount of sugar depends on personal preference, but juniper enhances the flavor and adds an original flavor.
Recipe for tangerine liqueur
1. Wash the tangerines in hot water, then wipe dry with paper towels to remove the preservative that covers the fruits for long-term storage.
2. Gently remove the zest from the fruit with a knife blade or a vegetable peeler – the upper yellow part without white pulp. Peeled tangerines can be stored in the refrigerator in a sealed plastic bag for up to 2 weeks.
Attention! If the white part is not removed, the liqueur will have a bitter taste.
3. Rinse spruce branches and juniper berries with running water, then dry slightly.
4. Put tangerine zest, juniper sugar and branches in a jar for infusion. Fill with alcohol base.
5. Close the jar tightly, shake it several times and leave for 5 days in a dark place at room temperature. Shake once a day.
6. Remove branches. Strain the finished liqueur through cheesecloth, squeeze the zest well.
7. Taste, add more sugar if desired and stir.
8. Pour the drink into bottles for storage, seal tightly. If sediment or turbidity appears over time, filter through cotton wool or a coffee filter. Filtration does not affect the taste, but only gives transparency. The shelf life of homemade tangerine liqueur is up to 3 years. Store in a place protected from direct sunlight. Fortress – 32-34%.
