This is the right time to prepare the Mandarin liqueur because the late tangerines have a thin skin and almost no white part and therefore they are perfect for this recipe.

The mandarin liqueur recipe

First wash very well 20 mandarins and peel them.
The peel should be infused with a liter of food alcohol inside a tightly closed glass jar. Must be macerated for 10 days.
Of course, keep everything in a dry place away from sources of heat and light.
After 10 days tips and put the alcohol aside.
Separately, melt away 750 g of sugar in a liter of boiling water to prepare a syrup. Keep the fire low while cooking and as soon as the sugar is completely melted, turn off the stove and let it cool down.
Then add the alcohol and the syrup and pour the liqueur into the bottles. If you want a limpid liqueur, filter it once.
If you prefer thick do not filter it at all.
Close tightly and let it rest for at least a month before consuming.

The pulp is not thrown away

We said that to prepare the tangerine liqueur, the skins are enough, but with the pulp of the advanced fruits you can prepare many things.
Centrifuge and juice they are the simplest ideas, but you can also make one Mandarine marmalade after removing the white filaments and seeds.
With the wedges you can also decorate a cream and fruit tart or you can cover them with melted dark chocolate and serve them as a tasty snack.

A fragrant skin and lots of ideas

With the peel of mandarins, in addition to the liqueur, you can prepare one perfumed powder to be added in the dough of desserts or creams.
That's enough dry the mandarins or in a dryer, or in the oven, or in the sun. In the oven the cooking is a 50 ° for about two hours.
Once dry, the peel comes finely chopped until it becomes a real powder and can also be mixed with other spices such as cinnamon.
You can use orange and lemon peel in addition to that of Mandarin, but remember to eliminate the white interior.

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