Mandarin liqueur


Selection of mandarins, picked up at the height of maturation when the fragrant essential oil contained in the peel can release its full aroma and peeled manually, with appropriate knives, taking care not to affect the white pulp. Very thin skins thus obtained are immersed in alcohol. Infusion and syrup prepared separately with water and sugar are then mixed in a container until obtaining a liqueur with an unmistakable taste.


26 Items

Data sheet

500 ml
700 ml

Specific References

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