A huge amount of waste from tangerine fruits in the form of crusts after the New Year holidays is most often sent to the trash can. But from them you can cook a wonderful tincture. As an alcoholic basis, you can take both vodka and alcohol. Both variants of preparation of tinctures on mandarin crusts we offer below.
Tincture on mandarin crusts on vodka
Ingredients:
- fresh mandarin crusts - 140 g;
- coffee beans - 2 pcs .;
- vodka - 0,5 liters.
Preparation
To prepare a tincture of mandarin crusts on vodka, cut them in small pieces, pour for a few seconds with steep boiling water, throw it back in a colander and let it drain off. After that, we place the crusts in a glass jar or a bottle and fill with warmed up to sixty degrees of vodka. We choose alcohol only of high quality, otherwise we will get a tincture of doubtful taste.
At the end of the preparatory phase, we roast coffee beans and throw them into the container to the rest of the components. After that, the jar or bottle is tightly closed and left in a darkened place for one month.
After the expiration of the time, tangerine tincture is filtered and if necessary filtered.
Tincture on dried mandarin crusts on alcohol
Ingredients:
- mandarin crusts dried - 2/3 cup;
- pure alcohol - 2 liters;
- purified water, boiled.
Preparation
To prepare tinctures according to this recipe, dried mandarin crust is crushed, poured into a glass container, poured with pure alcohol, corked and let it brew for a week. After this, the infusion is filtered and brought cleaned boiled, with standing water to 40% of the strength of the drink.
Tincture on mandarin peel on alcohol with juice and fructose
Ingredients:
- tangerine peel - 45 g;
- pure alcohol - 1 l;
- tangerine juice - 90 ml;
- purified water, boiled;
- fructose - 2 tsp.
Preparation
Tangerine crusts are spared as much as possible from white veins, finely chopped, placed in a glass jar or a bottle, poured with pure alcohol and insisted for three weeks. After this, the obtained infusion is filtered, filtered, adjusted with boiled water to a strength of 45%, and also add tangerine juice and fructose. The browned tincture on mandarin crusts can be clarified with the help of pasteurized milk with a fat content of 2.5%.