So, the mandarincello is ready.
After a week of steeping the de-pithed skins in vodka, most of the aromatic volatiles in the skins have migrated into the spirit, giving it a lovely sunny yellow colour and a strong aroma of mandarin.
I made a simple sugar syrup with half a cup of castor (superfine) sugar and half a cup of water, heated gently till the sugar was fully dissolved, and then cooled. I strained the spirit back into the bottle it came in, and then poured out about a quarter cup of the mandarincello to make space for the syrup. At this point, it’s still quite harsh-tasting, with a bitter back-note. Some might like it this way, but I prefer a little more fruity sweetness. So I added a tablespoon of the cooled syrup, shook the bottle gently and then tasted. Not bad, but not quite enough. Another tablespoon, and it was nearly there. So I added a final half tablespoon, and it was spot on. Yum! It both tastes and smells like fresh mandarins.
With the remaining syrup, I added the quarter cup of spirit, to give a mandarin-flavoured syrup with a small amount of alcohol in it. I’ll use this warmed, to pour over a cake, or add lots of soda water and ice for a refreshing drink with only a hint of naughtiness.
Look, give this a try. It’s not rocket science. If you have an excess of lemons, oranges or mandarins, use the skins to make yourself a bottle of sunshine, and in the case of oranges and mandarins, roast the fruit in the oven with a little sugar or honey and water to end up with delicious warm fruit to put on your cereal, yoghurt or icecream. If you don’t grow your own, I’d suggest using organic, non-waxed fruit to avoid adding wax or pesticides to your bottle.
Now, where’s my mandarin cake recipe…?