Homemade Myrtle Liqueur: the easy Italian recipe

Myrtle liqueur is an Italian traditional liqueur typical of Sardinia made from the berries and, in some cases, also from the leaves of the myrtle plant. It is an excellent digestive that can be served after lunch, but also as an aperitif. To make it, ripe myrtle berries are left to macerate in alcohol at 90° for 40 days. The alcohol flavored with the berries will then be filtered and added to a syrup of water and sugar and bottled. Myrtle liqueur with its classic blue violet color can be served after resting for 1-2 months. Once it is ready, taste it iced.

How to make Homemade Myrtle Liqueur

Wash the myrtle berries and dry them well, then put them in a container or in a bottle with an airtight seal: it will have to be large enough to contain the alcohol and the berries. Entirely cover the berries with alcohol, close the bottle and let them rest for 40 days in a cool place and away from light, shaking them from time to time.

After the necessary time has passed, filter the alcohol from the berries and from any possible residuals, wringing out the myrtle berries with a cloth or with stamina, a cloth weave often used in cooking as a filter or strainer.

Now prepare the syrup: boil the water in a saucepan, in which the sugar must be dissolved. Once ready, let the syrup cool and add it to the flavored alcohol. Filter and bottle. Let it rest for 2 months in a cool and dark place, before consuming it.

Tips

– In order to make a myrtle liqueur not too sweet, decrease the quantity of sugar by 100 grams. The quantity of sugar depends on the level of ripeness of the myrtle: the more it is ripe, the less sugar will be used.

– As an alternative to sugar, it is possible to use honey, in the same quantity. In Sardinia they usually use strawberry tree honey, but acacia honey is also good because of its more neutral taste.

– Besides the quantity of sugar, you can also vary the quantity of water, in order to make the myrtle liqueur more suitable to your personal taste. Keep in mind that every 1 liter of essence, with 90° alcohol, together with 1 liter of syrup, will have a 45° alcohol by volume. By increasing the quantity of syrup it will be less alcoholic.

– For the preparation of myrtle liqueur it is better to use fresh berries instead of dried ones: you can find them from November to January.

– In case you notice any change in color, smell or any substance on the surface of the liquor, do not drink it.