Mirto Liqueur

A traditional recipe

The myrtle liqueur(Mirto) in Sardinia is synonymous with tradition, here its consumption does not depend on the season, you drink in the summer (almost certainly frozen!) as well as in winter. In restaurants, at the end of the meal, you order or is offered a myrtle liqueur, and even today in many homes, this liquor is prepared in the traditional way. The myrtle (Myrtus communis) is a woody plant the size of a shrub (also sometimes of a small tree), evergreen and much branched. The leaves are deep green and are used to flavor fresh foods  and preserved, the flowers are fragrant and have pinkish-white petals. The fruit is a berry of black-bluish purple color   (but in Sardinia there are also two other varieties of myrtle, one with a slightly elongated reddish berries and a variety with white berries), is a typical representative of the Mediterranean, and are especially its flavor and its color that make this a unique liqueur.

The myrtle liqueur(Mirto) in Sardinia is synonymous with tradition, here its consumption does not depend on the season, you drink in the summer (almost certainly frozen!) as well as in winter. In restaurants, at the end of the meal, you order or is offered a myrtle liqueur, and even today in many homes, this liqueur is prepared in the traditional way.

Ingredients:

    • 600 grams of myrtle berries
    • 500 grams of sugar
    • 1 L of spirits
    • The zest of one lemon

Preparation:

Put it all together in a container to macerate for about 40 days, and at least every two days, shake the container so that the sugar dissolves well. After the indicated time,  filter all the liquid and bottle it.

A curiosity: in some areas of Sardinia myrtle is prepared by replacing a part or all of the sugar with the equivalent weight of honey (often of arbutus).

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