This liqueur is very good, combining the delicacy given by the creamy to the taste of Mandarin.
Very easy to prepare should be tasted exclusively icy.
- 1 Litre of pure alcohol
- 2 liters of whole milk
- 1 Kg of caster sugar
- 10 untreated mandarins (preferably freshly read)
- 1 Packet of Vanillin
- Steel pot with lid
- Pot for milk
- 2 Clean bottles with cap
We wash well the mandarins and, with the knife, we practice the cracks in the Peel (3 or 4) taking care not to go deep and, therefore, not to cut even the fruit.
Put the mandarins in the pot with the alcohol and, after putting the lid, let them rest for 24 hours.
Once this time we put the milk in the saucepan with the sugar and, bringing it to a boil, let it boil (medium flame) for about 20 minutes. Then let it cool down.
Now with the hands we take from the pot every Mandarin and, after having a little ‘ pressed (to let out any alcohol entered into the cuts) dump him leaving in the pot alcohol.
We add the milk cooled to the alcohol and mix it well.
Now we can put, with the funnel, the liquor in the bottles, that we will close well and put in the freezer waiting to taste it.
This liquor lasts about 2 years.