Myrtle Liqueur

Typical Sardinian liqueur

Myrtle liqueur can be prepared in many ways. This is our family recipe.

Ingredients:

600/700 g myrtle berries
1 litre of 95° alcohol
1.2 litres of water
500/600 g sugar

Preparation:
Put the myrtle berries in an airtight container, add alcohol until they are covered and leave to rest in a cool, dark place for about 30/40 days, shaking the container from time to time and topping up with alcohol if the berries are not completely covered.

After this period, pass the berries through a press, filter and collect the extract in a container. In the meantime, prepare a syrup with water and sugar in the following quantities: 1.2 l of water and 600 g of sugar. Bring the syrup to the boil and, once cooled, add it to the extract. If you want to decrease or increase the alcohol content, you can slightly adjust the amount of syrup.

Filter and bottle the liqueur and store it in a cool, dark place.

Useful tips

Myrtle liqueur is an excellent digestif. It is best served chilled but not ice-cold. If you want a less sweet liqueur, stick to the lower quantities indicated.