The citrus liqueur releases a scent of orange blossom and Sicilian smells; it has a pleasant and fresh flavor and can be drunk both in summer, chilled, and in winter, as a digestive, after the abundant Christmas and Sunday lunches. I recommend using untreated citrus fruits.
Ingredients for 1 liter of liqueur
2 orange peels (only the yellow part)
2 lemon peels
2 tangerine peels
2 lime peels
1/2 liter of water
1/2 liter of pure alcohol
sugar 400 g
Wash the peel of citrus fruits, dry them, let them macerate in alcohol for at least 40 days in a jar.
After 40 days, bring the water to the boil with the sugar.
Stir until the sugar has completely dissolved.
Cool the syrup obtained, add the alcohol and filter everything with a cotton ball inserted in a funnel.
Wait 15 days before enjoying it.