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Mandarincello
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Mandarincello
Once this drink is prepared, leave it for 1 month for the flavour to develop – it’s worth the wait. The leftover mandarin flesh here can be juiced to add to drinks or sauces – it’s wonderful in marinades for pork. Chill the drink in the freezer for 1 hour before serving, but no longer, as its low alcohol content means it will freeze.
- Preparation time: 35 minutes plus 5-7 days macerating
- Cooking time: 10 minutes
Ingredients
- 12–16 Mandarins (organic or unwaxed)
- 1 litre Vodka
- 500 g granulated sugar
Method
- Wash the mandarins, then dry and peel them. Put the peel in a lidded container with the vodka. Leave it to macerate for 5–7 days, shaking it 1–2 times a day.
- Bring 750ml water and the sugar to a simmer in a pan; stir until the sugar dissolves. Bring to the boil, then remove from the heat. Cool.
- Strain the vodka into a large bowl, discarding the peel. Add the sugar syrup, stir with a wooden spoon, then filter through muslin (or a sieve lined with kitchen paper). Pour it into wine bottles and stopper.
Comments
Nutritional Info
Typical values per serving:
| Energy |
878.64kJ 210.0kcal |
|---|---|
| Sugars | 26.0g |
| Salt | trace |
This recipe was first published in Tue Dec 01 00:00:00 GMT 2009.
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