Sardinian Myrtle Liqueur, also known as Mirto, is a traditional Italian liqueur made from myrtle berries. It is a popular drink in Sardinia and is enjoyed for its unique flavor and aromatic properties. If you are a fan of homemade liqueurs or want to explore the world of Italian spirits, this guide will walk you through the process of making your own Sardinian Myrtle Liqueur.

What You Will Need

  • 1kg of myrtle berries
  • 750ml of alcohol (at least 40% ABV)
  • 750ml of water
  • 600g of sugar
  • A glass jar with an airtight lid

Step 1: Harvesting the Myrtle Berries

The first step in making Sardinian Myrtle Liqueur is to harvest the myrtle berries. These berries are typically ripe and ready for picking during the summer months, usually in July or August. Look for bushes with fully ripened berries that are dark purple or black in color. Gently pluck the berries, being careful not to damage them.

Step 2: Preparing the Berries

Once you have harvested the myrtle berries, it’s time to prepare them for the liqueur. Start by thoroughly washing the berries to remove any dirt or debris. After washing, remove the stems and any leaves that may be attached to the berries. Discard any berries that are damaged or not fully ripe.

Step 3: Infusing the Berries

Place the cleaned myrtle berries into a glass jar, ensuring the jar is clean and sterilized. Pour the alcohol into the jar, making sure that all the berries are fully immersed. Secure the lid tightly and place the jar in a cool, dark place. Allow the berries to infuse in the alcohol for about 30 days. Shake the jar gently every few days to ensure a proper infusion.

Step 4: Preparing the Syrup

After the berries have finished infusing, it’s time to prepare the syrup. In a saucepan, combine the water and sugar and bring to a boil over medium heat. Stir the mixture until all the sugar has dissolved, then remove from heat and let it cool completely.

Step 5: Filtering and Bottling

Using a fine-mesh strainer or cheesecloth, strain the infused alcohol into a clean container, discarding the used myrtle berries. Then, slowly pour the prepared syrup into the infused alcohol, stirring gently to combine. Be sure to taste the liqueur and adjust the sweetness to your liking by adding more syrup if desired.

Once you are satisfied with the taste, pour the myrtle liqueur into clean and sterilized bottles with airtight lids. Store the bottles in a cool, dark place for at least one month to allow the flavors to meld and mellow.

Step 6: Enjoying the Liqueur

Your homemade Sardinian Myrtle Liqueur is now ready to be enjoyed! Serve it chilled or over ice as a digestif after a meal, or use it as a base for delicious cocktails. This unique liqueur is perfect for savoring the flavors of Sardinia and impressing your guests with a taste of traditional Italian spirits.

Now that you know how to make your own Sardinian Myrtle Liqueur, why not give it a try? You’ll not only enjoy the process of creating this exquisite drink but also have the opportunity to savor the flavors of Sardinia from the comfort of your own home. Cheers!

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