Original recipe for Sardinian myrtle berry liqueur

Below we report a simple recipe which, if followed carefully, will give you an excellent homemade myrtle liqueur.

Recipe by Mr. Pierpaolo Ciuti
​
For the production of myrtle with white berries we recommend using a smaller quantity of sugar.

Another tip for white myrtle: Filter it several times, even after storage to make it more "crystalline", it usually tends to become cloudy. Narrow filtration can be carried out with cotton pads or specific filters usually used for white wine, the advantage is only on a visual level, the taste remains unchanged.

​Good work!

Ingredients:
(to prepare larger quantities, add the ingredients in proportion)
​
1 liter of alcohol
1 liter of water
500 – 800 g of sugar
1 kg of ripe myrtle berries
Preparation:
Pour 1 liter of alcohol into a fairly large glass container (2-3 litres).
Pour 1 kg of ripe myrtle berries (cleaned, washed and dried) into the container.
The berries must all be covered by the alcohol, otherwise you can place a plastic weight at the mouth of the container to press the berries a little.
Let the berries macerate for about a month (or even longer).
Drain the alcohol and filter it, squeeze the berries well to release all the liquid and filter it.
Lightly boil a liter of water with 500 g of sugar for a few minutes and leave to cool for a few hours.
Mix the alcohol with the sugar water; the “Mirto di Sardegna” is ready to serve (better if cold)
Variants:
You can put 800 grams of sugar in the water (instead of 500g), obtaining a sweeter myrtle.

(EN)
​Ingredients:
(to prepare a larger quantities just add the ingredients in proportion)

1 liter of alcohol
1 liter of water
600 – 800 grams of sugar
1 – 1.5 kg of ripe myrtle berriesClick here to edit.
Preparation:
Pour 1 liter of alcohol into a glass container large enough (2-3 liters).
Pour inside a 1 kg of ripe berries of myrtle (cleaned, washed and dried).
The berries must all be covered by alcohol, otherwise you can rest at the mouth of the container a plastic weight that presses a little the berries.
Let the berries macerate for about a month (or even more).
Drain well and squeeze the alcohol berries to bring out all the liquid.
Boil gently for a few minutes a liter of water with 600 grams of sugar and let it cool for a few hours.
Mix alcohol with sugar water, and the “Mirto of Sardegna” is ready to serve … better if it's fresh
Variants:
You can put in the water 800 grams of sugar (instead of 500gr), resulting in a sweeter myrtle.

Recipe with dried berries:

(to prepare larger quantities, add the ingredients in proportion)

Ingredients:
800 ml of alcohol
600 ml of water + 400 ml for soaking the berries
500 g of sugar
300 g of dried myrtle berries
Preparation:
Soak the berries in 400 ml of water for 24 hours;
Drain them, keeping the water and immerse them in alcohol ( in a large enough glass container)
and leave to macerate for a period of 30 - 40 days;
Now take the water where you had soaked the berries and add 500 g of sugar;
Boil lightly for a few minutes to create a syrup, then leave to cool;
Store the syrup in a glass bottle that can be closed with a cap;
Gently shake the container where the berries are occasionally during this period;
Once the infusion period is over, drain the berries and press to extract the liquid;
Add the pressing liquid to the infusion elixir;
Proceed to filter the myrtle elixir obtained;
Now add the syrup you had set aside;
bottle it and let it rest for a week.

The myrtle liqueur obtained from the dried berries is now ready, serve it chilled!

If added to the cart at the time of ordering, an A4 sheet of paper with the printed recipe will be included in the package