Sardinian mirto, the homemade liqueur recipe

Few ingredients and a little patience are all that is needed to prepare the myrtle liqueur with the original Sardinian recipe.

Myrtle liqueur, also known as simply as myrtle, is a typical product of Sardinia consumed both as a digestive and during aperitifs. It has an intense aroma and a purplish blue color and is prepared only with ripe myrtle berries . But when is myrtle harvested for liqueur? The best period is the one between November and January therefore, considering the maceration times of the berries, it turns out to be a perfect Christmas gastronomic gift .

The recipe for myrtle is quite simple and like all liqueurs it requires few ingredients and long waiting times . The result, however, will be truly incredible and, if you are lucky enough to try this Sardinian liqueur on the spot, you will find yourself catapulted into the beautiful island.

How to make myrtle with the original recipe

1. First, wash the berries thoroughly under running water to remove all impurities.
2. Then transfer them to clean tea towels and let them air dry for 2-3 days.
3. Put the berries and alcohol in an airtight dark glass container and let them macerate for 50 days , making sure from time to time that the berries are always covered.
4. Then filter the alcohol and, using a manual press or a potato masher , squeeze the berries to remove all the juice.
5. Prepare a syrup by heating the water until it just comes to a boil and then adding the sugar. Turn off and let cool.
6. Add the filtered alcohol, bottle the myrtle liqueur and let it rest in a dark, cool and dry place for a month before serving.

As you can see, the myrtle recipe is really simple. If you love preparing homemade liqueurs then don’t miss out on the jujube liqueur , a very unusual digestive.

storage

The myrtle can be kept for over a year from its preparation with the only care to always keep it cool and in the dark. If you really don’t have a sheltered place, wrap the bottle with aluminum foil.