From the page: Sweet tangerine that goes a long way
Idea 4
Homemade tangerine liqueur
Homemade fruit liqueurs are a farm and family tradition: the peel macerated in cachaça releases its aromatic oils into the alcohol, a process called maceration. Then you simply balance it with a sugar syrup. The alcohol extracts aroma and color from the peel — it is the same principle behind European artisanal citrus liqueurs.
What you need
- Peels of 10 tangerines, only the colored part, without the white membrane
- 500 ml of cachaça or vodka
- 1 cup of sugar
- 1/2 cup of water
- A glass jar with a tightly sealed lid
- A sieve and a funnel
- Small bottles for storing
How to make it
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1
Wash the tangerines well before peeling and use only the colored part of the peel, as the white part makes the liqueur bitter. Always start with clean fruit: what goes into the drink does not go through any cooking.
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2
Place the peels in the glass jar with the cachaça, close tightly, and store in a dark place. Light degrades the aromas; darkness preserves them.
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3
Let macerate for 8 to 15 days, shaking the jar once a day. The longer it sits, the more intense the perfume — taste every few days to find your perfect point.
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4
Make the syrup by dissolving the sugar in the water over low heat and let it cool completely. Hot syrup added to a macerated drink alters the flavor.
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5
Strain the liquid through the sieve, mix it with the cooled syrup, and stir well to integrate.
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6
Bottle with the funnel and let it rest one more week before serving: the flavor rounds out with time.
Finishing touches
Serve chilled as a digestif or use it to drizzle over desserts and perfume fruit syrups. In small bottles with handmade labels, they make a charming gift.
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