drinks sardinian

Liquore di Mirto

Name: Liquore di Mirto
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 30 servings
Cuisine: sardinian
Ingredients: 1000 g Myrtle berries (Cleaned and left to wilt for 2 to 3 days); 1 L Pure alcohol (90 to 96 percent alcohol); 1.75 L Water; 600 g Sugar

A home-style Sardinian myrtle berry liqueur made by macerating ripe berries in alcohol, then finishing with water and sugar syrup.

Vegan Gluten-Free Dairy-Free Nut-Free

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Prep 30 min

Cook 10 min

Total 40 min

Servings 30

Difficulty Medium

Ingredients

Infusion

1000 g Myrtle berries (Cleaned and left to wilt for 2 to 3 days)
1 L Pure alcohol (90 to 96 percent alcohol)

Syrup

1¾ L Water
600 g Sugar

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Instructions

Clean the berries carefully, removing leaves, stems, and any damaged fruit. Leave them to wilt for 2 or 3 days.
Fill a large glass jar with the berries without crushing them. Pour in enough alcohol to cover them completely.
Seal the jar and keep it in a dark place for 40 to 50 days.
Check the jar from time to time. If the berries rise above the alcohol, top it up so they stay submerged.
Strain off the alcohol infusion and reserve the berries. Press the berries gently through cloth or a press if you want a stronger extraction, but do not force them too hard or the liqueur can turn harsh.
Make a syrup by boiling the water and sugar together for about 10 minutes, then cool it completely.
Mix the cooled syrup into the mirto infusion. Let the liqueur rest in the dark for at least 15 more days, stirring or shaking every few days.
Filter again if needed and bottle. Dark glass is best.

Variations

With Honey Instead of Sugar: Replace the sugar in the syrup with the same weight of honey if you want a rounder finish.
Lighter Syrup: Use closer to 1.5 liters of water for a stronger mirto, or 2 liters if you want it softer and easier to drink.
Lighter Sweetness: For a drier bottle, use 2 liters of water, 500 g sugar, and let it rest a full 21 days after the syrup is mixed in.

Interactive Nutrition Map

30 Servings

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Sweeteners

White Sugar

Included600 g

Liquids

Water

Included1753 g

Other

Myrtle Berries

Included1000 g

Neutral Alcohol 95%

Included790 g

Per Serving

272kcalCalories

0gProtein

25gCarbs

0gFat

1gFiber

Sodium*

1mg0% DV

Potassium

26mg1% DV

Calcium

2mg0% DV

Iron

0.1mg1% DV

Magnesium

2mg0% DV

Vitamin C

3.3mg4% DV

Vitamin A

1µg0% DV

Vitamin K

6.3µg5% DV

Folate

2µg1% DV

Myrtle Berries

Neutral Alcohol 95%

Water

White Sugar

* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Liquore di Mirto belongs on the Sardinian home table. I build it around myrtle berries, pure alcohol, and water.

I clean the berries carefully, removing leaves, stems, and any damaged fruit. I leave them to wilt for 2 or 3 days. I fill a large glass jar with the berries without crushing them. I pour in enough alcohol to cover them completely.

I mix the cooled syrup into the mirto infusion. I let the liqueur rest in the dark for at least 15 more days, stirring or shaking every few days. I filter again if needed and bottle it. I use dark glass if I have it.

Part of: The Sardinian Kitchen