camrodri
Assistant Cook
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.
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.
