There are two types of Mirto, a white version made from the flowers of the myrtle, and the more popular red type, which is made from the berries.
The recipe is simple. The myrtle berries, which ripen in winter between November and January, are washed and left for a couple of days. Then they are kept in a dark sealed container for 40 days covered with alcohol at 90°. After the 40 days the liquid including the juice squeezed out of the berries is mixed with syrup made with water and sugar. The content is then bottled in dark thick glass and left in the freezer for a month or two before drinking.
I was fortunate enough to join in on the picking of the berries not long ago... and "my" batch is sitting in a cupboard covered in alcohol as we speak.....it will be ready shortly and I will let you know how is tastes.
Sardinian people are very proud of their national liqueur and often make their own homemade version....like in our house, it is homemade. So if you ever visit a local household don’t be surprised or afraid to try their homemade Mirto, it is usually very good and often much better than any brands you find on the market.
j-b x
I was fortunate enough to join in on the picking of the berries not long ago... and "my" batch is sitting in a cupboard covered in alcohol as we speak.....it will be ready shortly and I will let you know how is tastes.
Sardinian people are very proud of their national liqueur and often make their own homemade version....like in our house, it is homemade. So if you ever visit a local household don’t be surprised or afraid to try their homemade Mirto, it is usually very good and often much better than any brands you find on the market.
j-b x
hello i love this blog
ReplyDelete