Tincture on tangerines - the best recipes from crusts and flesh of citrus fruits

In the season of mass consumption of citrus remains an inordinate amount of waste that can be effectively applied for the preparation of domestic alcohol. Tincture on tangerines will impress with an unusual aroma and pleasant taste characteristics.

How to make tincture on tangerines?

Correctly prepared tangerine tincture will not only decorate the feast, but can be used in moderation as a preventative against colds, insomnia, to relieve stress, strengthen immunity.

1. Often, tangerine peel is used for cooking tincture, less often - pulp or fruit juice.
2. Citrus fruits are thoroughly washed with warm water before peeling, ideally using a brush.
3. As an alcoholic base, use alcohol, vodka or a quality purified moonshine.
4. Crushed crust is mixed with alcohol and left for 2-4 weeks, insist in a tightly closed glass container.
5. On the readiness tincture on tangerines is filtered, if necessary filtered and bottled for storage.

Tincture on tangerine crusts on moonshine

The most budgetary version of the drink is tincture on mandarin crusts from moonshine. The latter should be high-quality and well-cleaned. To clean the alcohol can use a carbon filter for water. They can also be used on the readiness of the tincture, filtering it additionally for a softer taste.

Ingredients:

• moonshine - 1 liter;
• tangerine peel - 50 g;
• sugar - 1 tbsp. spoon or to taste;
• lemon slice - 1 pc.

Preparation

1. In the bank, they are laying mandarin crusts.
2. Throw a lemon slice, rub it a little with the addition of sugar.
3. Fill the contents of the container with moonshine, cover tightly with a lid, leave for 2 weeks.
4. Filter the contents of the can, filter.
5. The finished tangerine tincture on home-brewing is bottled and stored in the cold.

Mandarin tincture on vodka

More refined and delicate taste is obtained tincture on tangerines on vodka, if it is prepared, following the recommendations set forth below. In this case, the mandarins will need to cut only the zest, not touching the white part of the peel, which is often bitter, and can give the drink unwanted flavor notes.

Ingredients:

• vodka - 1 l;
• tangerines - 10 pieces;
• sugar - 3 tsp.

Preparation

1. With well-washed and dried mandarins, peel and squeeze 100 ml of juice, which is temporarily placed in the refrigerator in a hermetically sealed glass container.
2. Pour the zest into a jar, pour it with vodka, cover with a lid and insist 3 weeks, shaking the contents of the vessel every 3 days.
3. Filter the beverage, mix with sugar and mandarin juice, shake, pour into bottles.
4. After 3-4 days of insisting tincture on tangerines will be ready for tasting.

Tincture on mandarin crusts on alcohol

Truly a lady's drink you get the tincture of alcohol on tangerines prepared according to the following recipe. Alcoholic base here is food alcohol. Mandarine crust before use for a minute pour boiling water, which will get rid of the excess bitterness and possible plaque, and then cut finely or crushed in a blender.

Ingredients:

• alcohol - 0,5 l;
• tangerine peel - 6 tbsp. spoons;
• sugar - 600 g;
• water - 1 liter.

Preparation

1. Prepared tangerine peel pour alcohol in a glass jar, leave for a week in a dark place.
2. From the water and sugar, syrup is cooked, cooled, added to the tincture.
3. Insist harvesting a week, filter and filter.
4. The finished tangerine tincture on alcohol is bottled and cooled.

Tincture on mandarins peeled for a week

Prepared by the following technology tincture on tangerines on moonshine for a week is not inferior to the characteristics of the drinks of longer aging. In this case pre-cleaned with a carbon filter samogon heated to a temperature of 60 degrees and only then poured into a container with a tangerine peel.

Ingredients:

• moonshine - 1 liter;
• mandarin peel - 5-6 tbsp. spoons.

Preparation

1. Thoroughly wash mandarins, peeled with a vegetable peel, put it in a jar.
2. Heat the moonshine, pour into the jar, which is covered with a lid and left in a dark place for a week.
3. Ready tincture, made on tangerines, strains, bottles.

Tincture of moonshine on dried mandarin crusts - recipe

A pleasant fruit taste acquires a tincture on dry mandarin crusts. The degree of saturation of the drink will depend on the amount of additive and the time of infusion. For a light citrus plume, there will be enough crusts from one mandarin, which must be added to the alcohol base for a week, not more.

Ingredients:

• moonshine - 1 liter;

• mandarin dry crusts - 10-15 g.

Preparation

1. Samogon pre-filter, pour into the jar, which is laid dry mandarin crusts.
2. The tincture is maintained in a dark place for 7-14 days, filtered and bottled.

Tincture on mandarin crusts and coffee

The original tincture on mandarin crusts with the addition of coffee acquires an exquisite pleasant taste and delicate aroma. The grains are pre-fried to a rich flavor and only then thrown into a container with a drink. You can use both fresh citrus peel without a white part, and dried crusts.

Ingredients:

• vodka or diluted to the required strength alcohol - 1 l;
• tangerine peel - to taste;
• coffee beans - 5 pcs.

Preparation

1. The mandarin crusts and fresh roasted coffee beans are put in a glass container.
2. Add alcohol, cover the container with a lid, shake it and leave to infuse for a month.
3. The ready tincture is filtered, filtered, bottled and cooled.

Tincture on the pulp of tangerines

Surprisingly mild to taste is a tincture of mandarins on alcohol, if together with zedra use for the preparation of the drink the flesh of citrus and juice. Preferably, do not let the white part of the peel enter the container with the tincture, and before harvesting the pulp, all available bones should be removed, which can cause undesirable bitterness of the finished beverage.

Ingredients:

• diluted to 45% alcohol - 0.5 liters;
• tangerines - 7 pieces;
• 1 cinnamon stick;
• water - 150 ml;
• sugar - 100 g.

Preparation

1. Thoroughly wash with a brush of tangerines, wipe dry.
2. Remove neatly the zest without the white part, put in a jar along with a stick of cinnamon, pour alcohol.
3. Close the container tightly and put in a warm place for a week.
4. Mandarins are cleaned completely from the peel and seeds, grind with a meat grinder.
5. Add water and sugar to the pulp, bring to a boil, cool and place in the refrigerator.
6. Filter the infusion of zest, mix with syrup and pulp, leave for 2 weeks.
7. The finished tangerine filling is filtered, filtered and stored in glass bottles in the refrigerator.

Tincture on tangerines and oranges on vodka

Another recipe for tangerine tincture will interest drink fans with a delicate taste and a minimum degree. Vodka in this case is mixed with orange juice and seasoned with a mandarin peel, the amount of which is determined depending on the desired degree of saturation of citrus flavor.

Ingredients:

• vodka - 1 l;
• oranges - 2 pieces;
• tangerine peel - 20 g;
• sugar - 150 g.

Preparation

1. With oranges squeeze the juice, mixed with vodka and sugar, shaken.
2. Add the zest, cap the container and infuse for a month at room temperature.
3. The first week tincture is shaken 2 times a day.
4. The ready drink is filtered, filtered, bottled.

Tincture on mandarins with cinnamon

Surprisingly fresh and intense piquant taste of a drink from whole mandarins is achieved by adding to the composition of cinnamon, ground or in a stick. Citrus peeled in this case from the peel and only after that cut into mugs. If desired, a couple of fruits can be left untreated, which will somewhat enhance the fragrance of ready-made liqueur.

Ingredients:

• tangerines - 1 kg;
• vodka - 700 ml;
• cinnamon - 0.5 teaspoon or 1 stick;
• brown sugar - 200 g.

Preparation

1. Prepare and chop mandarins, put in a jar, pouring layers of sugar and cinnamon.
2. Pour the contents of vodka, cover tightly, shake and leave for 1.5 months, periodically shaking the contents.
3. Ready-made tangerine filling is filtered, bottled.