If you are lucky enough to spend a few days on vacation in the Argentario in autumn, as well as enjoying the best climate for your excursions, you can go home with some excellent myrtle liqueur made by you.
It takes a lot of patience to collect the small berries but it's really worth it!
Ingredients and recipe
- 1 kg of ripe myrtle berries
- 1 lt of alcohol for desserts at 90 °
- 1 liter of water
- 450 g of sugar
In a hermetically sealed glass jar, pour the washed and dried myrtle berries, without pressing them. Then pour in the alcohol. Must submerge the berries. Before storing it, wait a few hours to check that the liquid level has not lowered, in this case add a little more alcohol.
Leave to macerate for 50 days in the dark, shaking the can occasionally and always checking the alcohol level.
After the time, drain the berries and press them well with a potato masher to release all the liquid possible. (get help from the strongest of the family ... it is an operation in which you need strength in your hands and lots of patience!) Meanwhile, prepare the syrup with water and sugar, turn off the heat and let it cool down.
Add everything in a large bottle and leave to rest for 15 days, turning it upside down every 2/3 days.
Filter and ..... wait, at least 2 months, before drinking it. As we get older it improves.