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    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


    • 12–16 Mandarins (organic or unwaxed)
    • 1 litre Vodka
    • 500 g granulated sugar


    1. 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.
    2. 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.
    3. 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.

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