Mandarin conserv liqueur
Wash and dry 2 tangerine, peel and scrape the inside of tangerine skin. Cut into thin strips and place in a glass jar with 3 tablespoons sugar.
Pour into the glass jar 350 CC of fine alcohol along with some fine crushed tangerin seeds, cover and let stand for 15 days in a cool dark place, stirring occasionally.
After 15 days, prepare a syrup with a glass of tangerine juice, 150 grams of sugar and a glass of water. Boil 6 or 7 minutes.
Cool and mix with the macerated skin. Drain and toss everything with a glass of sherry. Bottled and consumed after 10 days of preparation.
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