Licor de Mandarina [Recipe + Video] Mandarin Orange Liqueur

User Reviews

5

10 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    25 mins

  • Total Time

    30 mins

  • Servings

    8 shots

  • Calories

    242 kcal

  • Course

    Drinks

  • Cuisine

    Caribbean, Dominican

Licor de Mandarina [Recipe + Video] Mandarin Orange Liqueur

Licor de Mandarina is a homemade mandarin orange liqueur made by steeping peeled mandarin orange skins in golden rum, then sweetening the strained infusion with a sugar syrup. The process results in a chilled, citrus-flavored spirit with a balanced sweetness and warm rum character.

Description

This recipe begins by carefully removing the white pith from mandarin orange peels to prevent bitterness and improve the final color. The cleaned peels are combined with golden rum and stored in a covered jar in the refrigerator for about five days to infuse flavor. Meanwhile, a sugar syrup is prepared by boiling water, granulated sugar, and a piece of mandarin rind until reduced by half, then cooled. After steeping, the infused rum is strained through cloth or a fine mesh to remove peels and combined with the syrup. The resulting liqueur is best served chilled.

The product is a spirit that captures the fresh citrus essence of mandarin balanced by rum warmth and sweetness from the syrup. Its preparation involves patience for infusion, but straightforward steps afterward.

Note that the five-day steeping period is not included in the preparation time.

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Ingredients

Servings
  • ½ cup mandarin peel
  • 2 cup rum golden
  • 1 cup granulated sugar

Instructions

1. Steeping

  1. Scraping with a spoon or knife, remove the white part of the inner side of the mandarin orange peel. This prevents the liqueur from tasting bitter, and gives it a better color in the end.

2. Mixing

  1. Mix rum and mandarin orange peels in a clean jar. Place in a covered jar in the refrigerator for about five days.

3. Boiling

  1. Mix 1 cup of water, sugar, and a small piece of one of the rinds from the rum and boil over low heat until half of the water evaporates. Let the syrup cool.

4. Straining

  1. Strain the rum using a clean piece of cloth or fine mesh strainer and discard the rinds. Mix the syrup with the rum.

5. Serving

  1. Serve chilled

Notes

  • Peeling mandarin skin without the white pith is important to avoid bitter flavors and achieve clearer color.
  • The steeping period lasts about five days and is required for proper flavor development.
  • After steeping and straining, mix the cooled sugar syrup with the infused rum before serving chilled.

Nutrition Information

Show Details
Calories 242kcal (12%) Carbohydrates 27g (9%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 1mg (0%) Potassium 20mg (0%) Fiber 1g (4%) Sugar 26g (52%) Vitamin A 85IU (2%) Vitamin C 3.2mg (4%) Calcium 5mg (1%) Iron 0mg (0%)

Nutrition Facts

Serving: 8shots

Amount Per Serving

Calories 242 kcal

% Daily Value*

Calories 242kcal 12%
Carbohydrates 27g 9%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 1mg 0%
Potassium 20mg 0%
Fiber 1g 4%
Sugar 26g 52%
Vitamin A 85IU 2%
Vitamin C 3.2mg 4%
Calcium 5mg 1%
Iron 0mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.

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