How to infuse moonshine on tangerine peels recipe. The best recipes for tangerine tincture. Composition and properties of ammonia

Winter is that time of year when many people miss positive mood. This may be why in cold weather many people try to buy sunny fruits rich in vitamins more often. In our country, the most popular winter fruit is tangerine, and both children and adults love it equally. It not only strengthens the immune system, but also lifts your mood, charging you with energy.

Few people know that not only the pulp of the tangerine is useful, but also its peel. You can, for example, make a tangerine tincture, which will be a wonderful table decoration.

What are the benefits of tangerine?

This orange fruit is a real treasure trove of health. If you study the composition, you can see the presence of sugar, organic acids, glucosides, pectin substances, essential oils, mineral salts.

Mandarins also contain vitamins: B, P, C, K, D, as well as provitamin A. As for vitamin C, this is where it is found in its most stable form. In comparison, in other fruits this vitamin is quickly destroyed when exposed to low temperatures. In tangerines, vitamin C remains unchanged even with prolonged exposure to low temperatures. An adult receives a daily dose of vitamin C from two tangerines.

Tangerine peel contains the following important elements:

essential oils (2.5% of the total volume);
organic acids;
pectin substances;
flavonoids;
carotene;
vitamin C.

Use of tangerine in folk medicine

You shouldn't get rid of the tangerine peel, perhaps among the recipes traditional medicine there is one that you can use:

For colds, flu, coughs

In this case, you can do inhalations using crushed tangerine peel. For this procedure, you need to prepare a vessel with a narrow neck, put the peel there, and, after pouring boiling water over it, breathe in the resulting steam. This procedure should be performed for 15 minutes.

For foot fungus

Twice a day you need to rub in nail plate juice from the fresh peel of this fruit.

For bronchitis

Prepare the following decoction: 2 tbsp. l. ground dry peel, pour 2 cups of boiling water, then cook over low heat for 5-6 minutes, and then leave for 60 minutes. After straining, the broth is taken before meals 3 times a day, 0.5 cups.

With weak immunity

Pour 2 tbsp. l. crushed peel with vodka (1 tbsp.), close and leave for 7 days in a dark place. Then, after straining, tangerine tincture on the peels is taken 20 drops 3 times a day before meals.

For insomnia and nervous tension

Prepare the infusion according to next recipe: ? cups of fresh peel poured hot water(2 l) and bring to a boil, then leave for 1 hour. Then the raw material is squeezed out, the solution is filtered and a bath is taken with it for 10–15 minutes.

Tincture recipes

In order to prepare a delicious and very healthy tangerine tincture with alcohol, it is enough to have a minimum of ingredients. In addition to its exquisite taste and aroma, it will become a real healer for the body: it will speed up metabolic processes, relieve colds, and improve appetite.

Classic tincture

Tangerine zest (6 tbsp) is placed in a bottle, filled with alcohol (500 ml), after which, sealed, it is left to infuse in a dark room for 1.5 weeks. After 10 days, the mixture is filtered, then a syrup is prepared from water (1 l) and sugar (600 g), and the cooled mixture is added to the alcohol tincture of tangerines. Before using this tincture, you need to stand for another 7 days.

On tangerines and coffee

Tincture of tangerines with vodka may also have additional ingredients, for example, coffee. In this case, finely chopped tangerine zest (150 g) is doused with boiling water and then placed in a glass bottle. Then vodka (500 ml) is heated to 60 °C and added to the bottle. Finally, roast coffee beans (2-3 pieces), adding them to the same bottle. The container should be tightly sealed, left for a month, after which the solution is filtered and bottled.

On moonshine

In tangerine tincture, you can use moonshine as an alcohol component. You should take ripe tangerines (2 pcs.), wash them thoroughly with a brush, cut off the zest, then put them in a bottle and fill them with moonshine (1 liter). The mixture is infused for a week, after which it should be distilled through a special apparatus.

Tangerine vodka

There is another tangerine vodka tincture that has gained great popularity. To prepare it, you need to take 50 g tangerine peels, 2 tsp fructose, 80 g tangerine juice, 1 l alcohol. The peels (without the white peel) are crushed, filled with alcohol (95%), and then left for 3 weeks. After this, the mixture is filtered, topped with vodka, and mixed with fructose and juice. It is recommended to store this tincture for no more than 4 weeks.

Contraindications

Although tangerine tincture with alcohol is incredibly tasty and healthy, it has a number of contraindications and limitations. Tangerine tincture irritates the mucous membrane of the intestines, stomach, and kidneys. Therefore, it should not be taken by those who have the following diseases:

gastritis with increased acidity of digestive juice;
colitis;
stomach and duodenal ulcers;
acute intestinal inflammation;
hepatitis;
cholecystitis;
acute form of nephritis.

Alcoholic drinks that contain citrus fruits are as tasty as they are healthy. This is exactly the case when they say “drink and get healthy?”. Tangerines, of course, are slightly inferior to oranges and lemons in quantity useful substances, vitamins in the pulp and zest.

Although in a smaller volume, but ascorbic acid, provitamin A, vitamin P, phytoncides, essential oils and aldehydes they contain. Therefore, alcohol-based tangerine tincture, depending on the recipe, is recommended for use both as an aperitif with a mild taste and as a medicinal product.

When making tinctures, the pulp of the fruit and, of course, the zest of tangerines, fresh or dried, are used. The recipes are very simple, easy to remember, and do not require special winemaking skills.

Alcohol tincture of tangerine peel

On dry crusts left over from New Year's feast, the tangerine tincture turns out great. It has a mild taste, a very pleasant citrus aroma and an unusual sunny color. It is very important to separate the inner white part from the crusts before preparing the tincture. If it gets into the alcohol solution, the drink will become overly bitter.

To prepare the drink you will need:

Alcohol? 1 l.
Tangerine zest? 50 g.
Tangerine juice? 85 ml.
Sugar? 3 tsp. (can be replaced with 2 tsp fructose).

Process sequence:

After mixing the juice and alcohol solution, the liquid will become cloudy due to the formation of opalescence of essential oils. You can return crystal clarity to the drink using pasteurized milk.

Milk 2.5% fat in a volume of 25 ml is poured into tangerine tincture. Heavy suspensions, when interacting with milk protein, will curdle, turn into white flakes and precipitate. After this, the drink must be filtered through cotton wool.

The result is unsweetened, light, aromatic tangerine vodka. There is practically no alcohol in it. It needs to be poured into 0.5 bottles and put in the refrigerator. Store no longer than 2-4 weeks.

Spicy tangerine tincture

This type of refined alcohol is also prepared on tangerine peels without white veins. The spicy taste is achieved by adding spices to the alcohol solution.

Composition ingredients:

Cooking technology:

The processed tangerine peel is crushed and poured into a 2 liter jar.
Add cinnamon (cut into pieces), vanilla (split in half along the pod), and star anise.
The raw materials are filled with alcohol.
Infuse the drink in a cool, dark place for a week. Shake the solution every day.
Light syrup is made from sugar and 500 ml of water. Cool.
The infused alcohol solution is filtered through several layers of gauze, combined with cold sugar syrup, and mixed.
Place in the refrigerator for 7 days. Shake the tincture once a day.
A week later, the drink is filtered again and bottled into 0.5 liter bottles.

You can seal the spicy tangerine tincture with alcohol hermetically and transfer it to the basement. In this form, alcohol can be stored for up to six months. If the bottles are not sealed, you will need to use the drink for its intended purpose within 1-1.5 months.

Tangerine liqueur? Classic?

Making tangerine liqueur at home is no more difficult than making vodka or alcohol tincture. The total duration of infusion of this drink is 21 days. According to the recipe, the classic tangerine liqueur includes:

Peel (without veins) from 18 ripe sweet fruits.
Alcohol 45% (strong vodka) ? 1 l.
Sugar? 0.6 kg.
Purified water? 600 ml.

Procedure:

In this form, the drink should be infused in a cool, dark place for another 2 weeks. The finished product is then filtered and bottled. Store in the refrigerator. Drink tangerine liqueur? Classic? You can use it as a stand-alone drink or make cocktails from it.

You can pamper your household not only with an original salad and unusual pastries.

Can you cook a delicious one? homemade drink with divine taste and bright amber color! This tincture is prepared using tangerine peels.

By the way, tangerines are very useful! They have antiseptic properties, help get rid of colds, speed up metabolism and increase appetite. Only we try to throw the crusts in the trash, but they can be given a second life.

To prepare such a tincture, it is enough to use only citrus peels and eat the pulp.

As an alcoholic base, you can take not only vodka, but also alcohol, as well as moonshine, previously diluted to 40 degrees.

Vodka should be used without impurities and preferably good quality. The quality of the future tincture depends on this.

We will prepare a vodka tincture and for this we will need:

tangerine peels – 150 g;
coffee beans – 2 pcs.;
vodka – 0.5.

Cooking steps:

Recipe for vodka with tangerine peels

This recipe is no less popular and even tastes better than the tincture.

You will need:

tangerine peels - from 8 fruits;
fructose – 2 tsp;
tangerine juice – 80 g;
alcohol 95% – 1l.

Cooking steps:

Tangerine liqueur

If you experiment a little and add aromatic spices and sugar to the tangerine peel tincture, you can get a delicious, tasty liqueur.

You will need:

tangerines – 10 pcs.;
cinnamon – 2 sticks;
vanilla – 2 sticks;
star anise – 4 pcs.;
sugar – 600 g;
vodka – 1l.

Cooking steps:

Corsican tangerine liqueur

You will need:

tangerines – 1 kg;
sugar – 1 tbsp;
vodka – 1 l;
vanilla – 2 sticks;
water – 250 g;
lemon - half.

Cooking steps:

Tangerines need to be washed, cut into slices, put in any container, add vanilla and vodka. Leave to infuse for one night.
Now you need to make a syrup from sugar, water and the juice of half a lemon.
The tangerine tincture must be strained, added sugar syrup, mixed all the ingredients and poured into a bottle. In this form, you need to infuse the liqueur for about a month, shaking it periodically.

If you have diseases such as stomach ulcers and gastritis, enteritis, nephritis, hepatitis, cholecystitis, it is better not to drink this drink. Tangerines are very irritating to the mucous membranes, and in case of such diseases it is better to avoid drinking alcohol altogether!

Tincture prepared with tangerine peels is an excellent addition to festive table. And it doesn’t matter whether you prepare it with alcohol or moonshine, or maybe even decide to make the most aromatic liqueur. Its unusual taste, tart aroma and amber transparent color fit well as an aperitif or the main alcoholic drink during a meal.

But it’s important to know when to stop! Otherwise, you may encounter unpleasant symptoms such as headaches, nausea and even food poisoning!

Tangerine tincture is a light and sunny alcohol. Like tangerines themselves, they like to serve it with bright winter holidays- New Year's Eve, Christmas, Epiphany. Tincture of tangerines, like liqueur, pleases the eye and increases appetite, fights many microorganisms and speeds up metabolism.

In the dessert version - with the addition large quantity sugar - it is usually called . But not everyone likes high sweetness in alcohol, so we suggest making a tincture or liqueur that is strong, aromatic, and tasty.

Manufacturing secrets

Tangerines. Since the recipes that you will find below mostly use only tangerine zest, when buying fruit, focus your attention on the most fragrant, beautiful, preferably hard specimens. Their zest will impart its aroma to the alcohol, and it will be easier to peel off.
The presence of a white layer in the alcohol, which is located under the zest, will add bitterness to the tinctures. Therefore, it must be carefully separated and discarded. You can simply eat tangerine slices.
Alcohol base. Vodka, 45-50% alcohol or double distilled moonshine, cognac are suitable.
Water. Ideally bottled. Using tap water, clean it and soften the hardness.
Sweeteners. Sugar, fructose and even honey are suitable.

The number of components in any of the recipes that we provide can be increased or decreased as you wish.

Tangerine vodka (classic tangerine liqueur)

Strength – 25-40%. Can be stored for up to 3 years.

Prepare:

Tangerines (clementines) – 8-10 pcs. or 50 gr. zest
Sugar (you can omit it or increase its quantity) – 3 tsp.

We will prepare it like this:

Remove the zest from washed and dried tangerines (not to be confused with the skin!) and pour alcohol into it. Close. Leave for about 3 weeks.
Squeeze juice from fresh (bought later) tangerines - about 100 ml. Dissolve sugar in it.
After 18-20 days, strain the tincture and mix it with sweet juice. Let stand for another 3 days, filter and bottle.

Using this recipe, you can prepare a spicy tangerine tincture. To do this, you need to add star anise – 4 stars, cinnamon – 2 sticks and vanillin – 2-3 grams. These components are poured with alcohol and infused together with tangerine zest.

Tangerine tincture with vodka

Strength - approximately 35-37%. Can be stored for up to 3 years. Not sweet, very aromatic. It can serve as a base for liqueurs and liqueurs, and can also be used in cocktails.

Prepare:

Tangerines (clementines) – 6-8 pcs.
Vodka – 0.5 l.

We will prepare it like this:

Remove the zest from washed and dried tangerines (not to be confused with the skin!) and pour vodka over it. Close. Leave for 2 weeks. Strain and seal in glass bottles.

Strength - approximately 35-40%. Can be stored for up to 3 years.

Prepare:

Tangerines (clementines) – 18 pcs.
Alcohol or (grape moonshine) not lower than 70% - 0.5 l.
Sugar – 500-600 gr.
Water – 500-600 ml

We will prepare it like this:

Remove the zest from washed and dried tangerines (not to be confused with the skin!) and pour alcohol into it. Close. Leave for 2 weeks.
We make syrup from water and sugar: after the sugar solution boils, simmer it over low heat for another 5-6 minutes. Let cool.
Filter the tincture and pour it into the syrup. Its cloudiness is normal.
Pour the tincture into bottles and “stabilize” it in the refrigerator for 3-4 days.

Tincture “Coffee and tangerine”

Strength - approximately 40-45%. Can be stored for up to 3 years.

Prepare:

Zest from tangerine (clementine) – 100 gr.
Alcohol, cognac or moonshine (45-50%) – 1 l.
Coffee beans (roasted) – 5-6 pcs.

We will prepare it like this:

Pour the zest and coffee with alcohol. Close. Leave for 4-5 weeks. Filter. Seal in glass bottles.

Winter tangerine liqueur

Strength – 30-35%. Can be stored for up to 3 years.

Prepare:

Tangerines (clementines) – 8-10 pcs.
Alcohol: vodka, alcohol or moonshine (not lower than 50%) – 1 liter.
Sugar – 50-150 gr.
Juniper berries (possible without them) – 5 pcs.
Spruce branches (about 5 cm long) – 3 pcs.

We will prepare it like this:

Remove the zest from washed and dried tangerines (not to be confused with the skin!).
Pour the zest, juniper, branches and sugar with alcohol. Close. Leave for 5 days (in the dark).
Strain and adjust sweetness, adding sugar if necessary.
Seal in glass bottles. Filtration of the liqueur after opening the bottle will not affect the taste, it will only eliminate possible sediment.

Prepare:

Dried tangerine zest (clementine) – 100 gr.
Vodka, alcohol or moonshine (not lower than 45%) – 2 l.
Sugar – 250 gr.
Water – 100-120 ml.
Cinnamon – 15 gr.
Cloves – 15 gr.

We will prepare it like this:

Pour the zest and spices with alcohol. Close. Leave for 14 days (in the dark).
Pour sugar into water, boil and simmer for about 5 minutes at low heat. Cool the syrup.
After 2 weeks, mix the tincture with syrup, seal in glass bottles and incubate for 4-6 months.

Orange-tangerine liqueur “Duet”

Very light, ladies' liqueur. Strength – 20-25%. Prepares quickly - in just a week. The liqueur should be stored in the refrigerator for no more than 3 months.

Prepare:

Tangerines (clementines) – 4-5 pcs.
Oranges – 1 pc.
Alcohol: vodka, cognac, alcohol or moonshine (not lower than 45%) – 1 liter.
Sugar – 400 gr.
Water – 400 ml.
Star anise – 1 pc.

We will prepare it like this:

Remove the zest from washed and dried tangerines and oranges (not to be confused with the skin!) and add alcohol. Close. Leave for 3 days (in the dark). Filter.
Cook the syrup: peel the tangerine slices from the films and cover with sugar. Add water. After the mixture boils, simmer it over low heat for another 10 minutes. Cool.
Squeeze the juice from the orange and combine it with the zest tincture and syrup. Leave for another 4-5 days. Strain and seal in glass bottles.

Mandarinovka

Another quick and sweet option alcohol on a tangerine theme.

Prepare:

Tangerines (clementines) – 1.5 kg.
Lemons – 0.5 pcs.
Strong alcohol: vodka, cognac, alcohol or moonshine (not lower than 45%) – 1 liter.
Sugar – 200 gr.
Vanillin – 2 gr.

We will prepare it like this:

Peel the tangerines. Remove the zest from 3 washed and dried fruits (not to be confused with the skin!).
Squeeze juice from tangerine slices and half a lemon.

Combine juice and sugar in a jar, add vanillin (or vanilla essence), zest and alcohol. Close. Insist for a day. Infusion can be reduced to 1 night or extended to 3-5 days. Filter. Pour into bottles.

During the season of mass consumption of citrus fruits, an impressive amount of waste remains unused, which can be effectively used for making homemade alcohol. Tangerine tincture will impress with its unusual aroma and pleasant taste characteristics.

How to make tangerine tincture?

Properly prepared tangerine tincture will not only decorate a feast, but can also be used in moderate quantities as a prophylactic against colds, insomnia, to relieve stress, and strengthen the immune system.

Often, the pulp or juice of the fruit is used to prepare the tincture.
Before peeling, citrus fruits are thoroughly washed with warm water, ideally using a brush.
Alcohol, vodka or high-quality purified moonshine are used as an alcoholic base.
The crushed peels are mixed with alcohol and left to infuse for 2-4 weeks in a tightly closed glass container.
When ready, the tangerine tincture is strained, filtered if necessary and bottled for storage.

Tincture on tangerine peels on moonshine

The most budget-friendly version of the drink is a tincture of tangerine peels made from moonshine. The latter must be of high quality and well cleaned. To purify alcohol, you can use a carbon water filter. You can also use it when the tincture is ready, filtering it additionally for a milder taste.

Ingredients:

moonshine – 1 l;
tangerine peels – 50 g;
sugar – 1 tbsp. spoon or to taste;
lemon wedge – 1 pc.

Preparation

Tangerine peels are placed in a jar.
Throw in a lemon wedge and grind it a little with added sugar.
Fill the contents of the container with moonshine, cover tightly with a lid, and leave for 2 weeks.
Strain the contents of the jar and filter.
The finished tangerine tincture with moonshine is bottled and stored refrigerated.

Tangerine tincture with vodka

The tangerine tincture with vodka turns out to be more refined and delicate in taste if you prepare it following the recommendations outlined below. In this case, you will only need to cut off the zest from the tangerines, without touching the white part of the peel, which is often bitter and can give the drink undesirable flavor notes.

Ingredients:

vodka – 1 l;
tangerines – 10 pcs.;
sugar – 3 teaspoons.

Preparation

Remove the zest from well-washed and dried tangerines and squeeze out 100 ml of juice, which is placed temporarily in the refrigerator in a hermetically sealed glass container.
Place the zest in a jar, fill it with vodka, close the lid and leave for 3 weeks, shaking the contents of the jar every 3 days.
The drink is filtered, mixed with sugar and tangerine juice, shaken, and bottled.
After 3-4 days of infusion, the tangerine tincture will be ready for tasting.

Tincture of tangerine peels with alcohol

The result is truly an alcoholic tincture of tangerines prepared according to the following recipe. The alcoholic base here is food grade alcohol. Before use, tangerine peels are poured with boiling water for a minute, which will get rid of excess bitterness and possible plaque, and then chopped finely or crushed in a blender.

Ingredients:

alcohol – 0.5 l;
tangerine peels – 6 tbsp. spoon;
sugar – 600 g;
water – 1 l.

Preparation

Prepared tangerine peels are poured with alcohol into glass jar, leave for a week in a dark place.
Syrup is made from water and sugar, cooled, and added to the tincture.
Infuse the preparation for another week, strain and filter.
The finished tangerine tincture with alcohol is bottled and cooled.

Tincture of tangerine zest per week

A tincture of tangerines with moonshine prepared using the following technology within a week is in no way inferior in characteristics to longer-aged drinks. In this case, moonshine, previously purified using a charcoal filter, is heated to a temperature of 60 degrees and only after that is poured into a container with tangerine zest.

Ingredients:

moonshine – 1 l;
tangerine zest – 5-6 tbsp. spoons

Preparation

Wash the tangerines thoroughly, remove the zest using a vegetable peeler, and put it in a jar.
Heat the moonshine, pour it into a jar, cover it with a lid and leave it in a dark place for a week.
The finished tincture made with tangerines is filtered and bottled.

Moonshine tincture on dry tangerine peels - recipe

The tincture made from dry tangerine peels acquires a pleasant fruity taste. The degree of saturation of the drink will depend on the amount of additive and infusion time. For a light citrus trail, the peels of one tangerine are enough, which need to be added to the alcohol base for a week, no more.

Ingredients:

moonshine – 1 l;

dry tangerine peels – 10-15 g.

Preparation

The moonshine is pre-filtered and poured into a jar, into which dry tangerine peels are placed.
The tincture is kept in a dark place for 7-14 days, filtered and bottled.

Tincture with tangerine peels and coffee

The original tincture of tangerine peels with the addition of coffee acquires a refined, pleasant taste and delicate aroma. The grains are pre-roasted until they have a rich aroma and only then are they thrown into the container with the drink. You can use either fresh citrus zest without the white part or dried peels.

Ingredients:

vodka or alcohol diluted to the desired strength - 1 l;
tangerine peels - to taste;
coffee beans – 5 pcs.

Preparation

Tangerine peels and fresh roasted coffee beans are placed in a glass container.
Add alcohol, close the container with a lid, shake and leave to infuse for a month.
The finished tincture is filtered, bottled and cooled.

Tincture on tangerine pulp

A tincture of tangerines made with alcohol turns out to be surprisingly mild in taste if you use citrus pulp and juice together with the zest to prepare the drink. It is preferable not to allow the white part of the peel to get into the container with the tincture, and before grinding the pulp, you should remove all existing seeds, which can cause unwanted bitterness in the finished drink.

Ingredients:

alcohol diluted to 45% – 0.5 l;
tangerines – 7 pcs.;
cinnamon stick – 1 pc.;
water – 150 ml;
sugar – 100 g.

Preparation

Wash tangerines thoroughly with a brush and wipe dry.
Carefully remove the zest without the white part, put it in a jar along with a cinnamon stick, and fill it with alcohol.
Close the container hermetically and place it in a warm place for a week.
Tangerines are completely peeled and seeds removed and chopped using a meat grinder.
Add water and sugar to the pulp, bring to a boil, cool and place in the refrigerator.
Strain the infusion from the zest, mix with syrup and pulp, and leave for 2 weeks.
The finished tangerine liqueur is strained, filtered and stored in glass bottles in the refrigerator.

Tincture of tangerines and oranges with vodka

Another recipe tangerine tincture will interest fans of drinks with a delicate taste and minimal strength. In this case, vodka is mixed with and seasoned with tangerine zest, the amount of which is determined depending on the desired degree of saturation of the citrus flavor.

Ingredients:

vodka – 1 l;
oranges – 2 pcs.;
tangerine zest – 20 g;
sugar – 150 g.

Preparation

The juice is squeezed out of the oranges, mixed with vodka and sugar, and shaken.
Add the zest, seal the container and leave for a month at room temperature.
For the first week, shake the tincture 2 times a day.
The finished drink is strained, filtered, and bottled.

Tangerine tincture with cinnamon

A surprisingly fresh and rich piquant taste is achieved by adding cinnamon, ground or in a stick. In this case, citrus fruits are peeled and only then cut into circles. If desired, a couple of fruits can be left unpeeled, which will somewhat enhance the aroma of the finished liqueur.