Chinotto Liqueur
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 d 21 hrs 13 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g bitter orane (s) (chinottos)
- 100 g suar
- 0.7 liters plum water
- 3 mint leaves
Print Recipe
Pin Recipe Instructions
- Cut the freshly harvested chinottos into small pieces (quarter) and place in a large bottle or mason jar together with the sugar and mint leaves. Top up the whole thing with the plum water (or a neutral-tasting alcohol, e.g. grain). Let the approach draw through for at least 2 - 3 months in a cool and dark place.
- Then the liqueur can be filtered through a fine fleece. Filled in a decorative bottle, a few chinotto wedges and a mint leaf on top, make a great and homemade souvenir.
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