Masala and citrus homemade liqueur
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Spicy flavours and citrus aromas, all in a single bottle. Always use fresh organic fruits to get a sublime result and adjust its bitterness to your liking by adding extra sugar. It's perfect for curling up and sipping in front of a fire with friends a cold winter night.
1. Wash the fruits thoroughly and peel them with a sharp knife, trying to get a peel as thin as possible (without so much pith, which gives the liqueur its bitterness).
2. Put the ingredients in a glass jar, seal and steep for 20-25 days, gently shaking on a regular basis to help the sugar dissolve.
3. Using a double gauge filter the liqueur into elegant bottles.
Ingredients
- 1 litre tsipouro
- ½ litre brandy
- 6 cloves
- 3 cinnamon sticks
- 1 whole nutmeg
- 500g sugar
- 1 tangerine unwaxed (peels)
- 1 orange unwaxed (peels)
- 1 bergamot unwaxed (peels)
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