Myrtle Liquor

Nectar of Sardinia

Preparation:

Ingredients: 600/700 gr of berries1 liter of alcohol 95 ° 1,5 liters of water600 g of sugar Preparation: Put the myrtle berries in an airtight container, add the alcohol to cover them and leave to rest in a dark place and fresh for about 40 days, stirring the container from time to time and supplementing with alcohol if the berries are not completely covered. After this period pass the berries to the press, filter and collect the essence in a container. Meanwhile prepare a syrup of water and sugar in the following quantities: one and a half liters of water and 600 g of sugar. Boil the syrup for 20 minutes (stirring constantly) and, once cooled, add it to the essence in the following measure: one liter of essence / one liter and a half of finished syrup. If you want to decrease or increase the gradation you can slightly change the amount of syrup. Filter and bottle the product to be stored in a dark and cool place.

Useful tips

Myrtle liqueur is an excellent digestive. It is advisable to consume it cold but not frozen. If you want to obtain a less sweet liqueur, follow the minimum doses indicated.
Share by: