How to infuse moonshine on tangerine peels recipe. The best recipes for tangerine tincture. Orange-tangerine liqueur “Duet”

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 - strong, aromatic, 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:

1. 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.
2. Squeeze juice from fresh (bought later) tangerines - about 100 ml. Dissolve sugar in it.
3. 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:

1. 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.
2. We make syrup from water and sugar: after the sugar solution boils, simmer it over low heat for another 5-6 minutes. Let cool.
3. Filter the tincture and pour it into the syrup. Its cloudiness is normal.
4. 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 l.
• Sugar – 50-150 gr.
• Juniper berries (optional without them) – 5 pcs.
• Spruce branches (about 5 cm long) – 3 pcs.

We will prepare it like this:

1. Remove the zest from washed and dried tangerines (not to be confused with the skin!).
2. Pour the zest, juniper, branches and sugar with alcohol. Close. Leave for 5 days (in the dark).
3. Strain and adjust sweetness, adding sugar if necessary.
4. 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:

1. Pour the zest and spices with alcohol. Close. Leave for 14 days (in the dark).
2. Pour sugar into water, boil and simmer for about 5 minutes at low heat. Cool the syrup.
3. 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:

1. 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.
2. 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.
3. 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:

1. Peel the tangerines. Remove the zest from 3 washed and dried fruits (not to be confused with the skin!).
2. 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.

Citrus fruits have a unique aroma and characteristic taste. They are added to tea, produced juices, and used as flavor and aroma improvers for ready-made dishes. But few people know about moonshine tangerine peels. Experienced distillers claim that tangerine moonshine will appeal to the most sophisticated consumer.

First of all, you need to prepare the raw materials for moonshine. Tangerine mash will be the basis for a citrus drink. To prepare the raw materials you will need:

1. 10 kg tangerines.
2. 5 kg of sugar.
3. 1 kg of yeast.
4. 23 liters of water.

If you use the recipe correctly, you will end up with 40 liters of moonshine. Tangerines need to be thoroughly washed and peeled. Then dry the peels and chop finely. Heat the water to a temperature of 40 degrees. Add sugar and mix thoroughly. Wait until the sugar dissolves. The next step is to add the syrup to the chopped tangerines.

After this, the yeast is activated separately. You will need 1 kg of yeast and warm water. After dilution, the yeast is added to the tangerine syrup. All that remains is to put a rubber glove with several holes on the container as a water seal and place it in a dark, warm place to ferment.

You can start distillation only after the fermentation process is complete. The finished mash becomes transparent, all the sediment remains at the bottom. Stops the release of carbon dioxide.

Distillation

After preparing the mash, we proceed directly to the distillation process. To do this, the raw materials are poured into a distillation cube. Experienced moonshiners suggest first filtering the mash so that the sediment does not mix with the main part. First, distillation is carried out using distillation mode. But for increased quality, the moonshine should then be rectified, separating its “head” and “tails”. This will allow you to get a stronger, clean drink, after which the next morning your head will not hurt.

Stabilization

After the first distillation, it is necessary to begin the rectification process. To do this, you can connect a distillation column. When the liquid reaches boiling point, the temperature in the column will rise sharply. You need to monitor this and immediately reduce the heating to the lowest point.

Then add water pressure to cool the system and allow the column to warm up for 20 minutes. At this moment, the column should work exclusively on itself, and the selection valve should be completely closed. The “heads” have a lower boiling point, and when the column is sufficiently heated, they are the first to leave. When selecting “heads”, it is necessary to adjust the speed so that drops come out no more than one per second. When the “heads” come to an end, the temperature will rise sharply again, this is a signal for the moonshiner to remove the food container.

To distill good moonshine from tangerine peels, you need to make it yourself or buy high-quality alcohol mashine. You can use it, which will effectively cleanse the drink of fusel oils. This moonshine can be safely placed on the table on any holiday.

Moonshining is a completely legal activity if you do not intend to sell alcohol. From what to make the initial raw material - mash, everyone chooses for himself. Most often these are fruits, vegetables and cereals. In Russia, apples and various berries are more often used as fruits. Using tangerines is an unusual option, but the end result is a drink with an exquisite aroma, a special taste and a mild effect. It is important to make the mash correctly and follow the recipe conditions. Distillation is also carried out strictly according to technology so that the drink turns out strong and pure.

During tangerine season, when juicy fruits can be found on every counter at an affordable price, make sure to make enough fragrant citrus-based preparations. Jams, lemonades, compotes are the most common options for preparing “New Year’s flavor” for future use; in this material, we recommend going the not-so-usual route by preparing a fragrant tangerine liqueur with vodka.

Tangerine tincture with vodka - recipe

The usual tincture is prepared using only tangerine peels; we will certainly consider these recipes, but now we will focus our attention on the drink, which contains not only the zest, but also the pulp, thanks to which the tincture turns out aromatic and sweetish.

Ingredients:

• tangerines (medium size) - 2 pcs.;
• vodka - 500 ml.

Preparation

Before making a tangerine tincture with vodka, remove the zest from the tangerine using a housekeeper knife, so that not a single area with white pulp remains on the orange pieces. The fact is that the pulp, like the shell of the lobules themselves along with the seeds, gives the tincture a pronounced bitterness. Having separated the zest, take the pulp and cut off the juicy segments from the films using a sharp knife. Place citrus pulp and zest on the bottom glass jar suitable volume and fill with vodka. Screw the lid on tightly and be sure to indicate the date and time of preparation to ensure accurate aging times.

During infusion, avoid exposing the container to sunlight, which can make the drink cloudy and colorless. The infusion period ranges from 3-4 days, do not be afraid to try the tincture and vary the time at your discretion. Also, do not forget to shake the drink container once a day.

Tangerine tincture recipe

Another option for combining flavors simply screams winter: tangerine, spruce branches and juniper berries will result in a surprisingly aromatic drink.

Ingredients:

• vodka - 1 l;
• tangerine (large) - 1 pc.;
• berries - 5 pcs.;
• spruce branches (5 cm each) - 3 pcs.

Preparation

Before making the tangerine infusion, peel off the tangerine peel with a paring knife, removing any remaining white pulp if necessary. Place the zest in a clean bottle along with washed and dried spruce branches and juniper berries. Fill the contents of the container with vodka and close the lid. Leave the tincture in a dark and cool place for 2-3 days, depending on the desired strength of taste and aroma. Shake the contents of the bottle daily. Ready drink strain and pour into a clean container.

The aroma and taste of the tincture can be imparted not only by the zest of the fruit, but also by various spices. In this recipe, we decided to focus on the combination of tangerine and vanilla. The result will be an aromatic drink, ideal suitable for consumption not only in pure form, but also as part of cocktails.

Mandarin has many medicinal properties, citrus pulp contains ascorbic acid, phytoncides.

But most of all useful substances found in the peel: mineral salts, glycosides, vitamins P, A, B, K. organic acids, essential oils, pectins, antioxidants, flavonoids, carotene and others.

Tincture of tangerine peels can cure diseases of various etiologies.

Tangerine tincture has the following healing properties:

• antiseptic;
• improves appetite;
• anti-inflammatory;
• improves metabolic processes;
• antibacterial;
• restorative;
• immunomodulatory;
• expectorant;
• sedative;
• increases the tone and elasticity of blood vessels.

Application

Tangerine peel is used in the treatment of the following diseases:

• bronchitis;
• respiratory ─ viral infections;
• mastitis;
• dyspeptic disorders (nausea, vomiting);
• flatulence;
• skin diseases;
• intestinal disorders;
• insomnia;
• nervous tension, stress;
• stretch marks on the skin;
• cellulite;
• stomach upsets;
• dysbacteriosis;
• arterial hypertension;
• fungal infections.

Recipes

Mandarin peel is used in the preparation of the following recipes:

• for mastitis, anti-inflammatory treatment.

  Mandarin peel 100 g, licorice root 20 g, crushed and brewed with 2 cups of hot water. Boil over low heat for 30 minutes. filter. Consume ½ cup morning and evening;

tangerine tincture with coffee.

Tangerine peel 150 gr. chop into small pieces, pour over boiling water and place in a glass container. Pour warmed vodka (60 degrees) in a volume of 500 ml. Add roasted coffee beans (2 pieces). Mix everything, close the container tightly, and leave for 30 days. Before consumption, the tincture is filtered;

for bronchitis, colds.

3 tbsp. Brew spoons of dry, crushed peels with boiling water - 2 mugs. Leave for a couple of hours and filter. Add 2 tbsp to the infusion. spoons of natural honey, consume ½ cup 4 times a day;

tangerine vodka.

Take 50 gr. tangerine peels, 80 ml of citrus pulp juice, 2 teaspoons of fructose (can be granulated sugar), liter of vodka. Pour vodka over finely chopped peels and leave for 3 weeks. Place the squeezed juice in a cold place to clarify. After 3 weeks, add clarified juice and fructose to the tincture. If the tincture becomes cloudy, add 70 ml of 2.5% pasteurized milk to it (it will curdle and remove all the cloudiness). Store the resulting vodka for no more than a month;

to improve immunity.

2 tbsp. pour spoons of crushed dry peels into a mug of vodka, close tightly with a lid. Leave for a week, shaking the contents periodically. After 7 days, filter the infusion, consume 20 drops three times a day before the main meal;

classic tangerine tincture.

6 tbsp. Place a spoonful of citrus zest in a glass container with a narrow neck, pour in ½ liter of vodka. Close tightly with a lid and place in a dark, cool place for 10 - 14 days, shaking the contents periodically. After the expiration date, filter the tincture and prepare syrup. Per liter of water 600 gr. granulated sugar. Mix the syrup with the tincture and let it sit for another week. Store the resulting vodka in a cool place (refrigerator);

moonshine tincture.

Rinse 2 fruits thoroughly, cut into cubes, place in a glass container and pour in a liter of moonshine. Leave for 7 days in a dark place, shaking the contents periodically. After which the tincture is distilled through a special apparatus;

liquor.

Grind the peel of 18 tangerines, put them in a glass bottle and fill them with a liter of pure alcohol. Leave the tincture for 14 days, then filter and boil the sugar syrup. For 600 gr. granulated sugar 600 ml of water, you need to boil a couple of times, removing the foam. Mix the chilled syrup and tincture; the drink becomes cloudy. Pour it into bottles and put it in a cool place for 3 - 4 days, after which it can be consumed;

for fungal infections of the nail plates.

Twice a day, rub juice from fresh peel into the damaged nail;

diabetes.

Brew the peels of 3 fruits with ½ liter of hot water. Boil over low heat for 10 minutes. Consume ½ cup before the main meal. Store in a cool place;

bath with tangerine peels for headaches, high blood pressure, against depression.

For these purposes, add a mug of crushed crusts to 3 liters of boiling water. Leave for 60 minutes, filter. Add to the bath, the procedure lasts 15 minutes, a couple of hours before going to bed;

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 alcohol tincture on 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.