Mirto Recipe

It is obtained from the myrtle plant through the alcoholic maceration of the berries or a compound of berries and leaves. Myrtle grows freely in Sardinia, where the liqueur was consumed as part of a local niche market, in two varieties: the one with black berries and the other one with the white ones; legend has it that, long ago, Sardinian bandits introduced this particular usage of the plant to the nearby island of Corsica, where the liqueur has also been considered a traditional drink since then.

How to Make Mirto Liqueur

What you’ll need:

• 1.5kg myrtle berries

• 1L of vodka or grain spirit

• 1.5kg sugar (or to taste)

• 1L of water

Method:

• Place myrtle berries into a large, sterilised container that can be sealed tightly.

• Cover berries with the alcohol of your choosing.

• Allow to steep for upto 45 days (depending on the strength of the flavour, berries can be steeped anywhere between 15-45 days)

• Once the berries have infused, strain the mixture through a cloth squeezing as much juice out as possible.

• Mix the sugar and water in a large pan and heat gently on the hob without boiling. Once heated and all the sugar is dissolved, leave to one side to cool.. (Use less sugar and water for a more alcoholic flavour.)

• Mix the sugar water mixture in with the mirto infused alcohol and allow it to sit for a further 30 days.

• Sieve anymore leftover solids from the mixture and place your finished Mirto into sterilised bottles.

• Pour yourself a glass and enjoy as an after dinner treat!

And there you have it, homemade mirto for any occasion! We’d love to know if you try out this recipe so post your attempts on social media and be sure to tag us.

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