Mandarin Nectar

Ingredients

• 2 kg Mandarins (Washed; use the seedless flesh and reserve only the orange peel.)
• Sugar (Use an amount equal to the weight of the mandarin peels; approximately 250 g for 2 kg of mandarins.)
• Soda or water (Amount to taste, for diluting the drink.)
• Ice (To taste, for serving.)
• Vermouth (Optional; add a splash to taste.)

Steps

1. 1

   Wash the mandarins very well and dry them. Peel them carefully, avoiding splashing juice into your eyes.

2. 2

   Remove and reserve only the orange part of the peels; avoid including as much of the white pith as possible, as it can add bitterness.

3. 3

   Weigh the reserved peels and place them in a clean jar. Add an amount of sugar equal to their weight and mix until they are well coated.

4. 4

   Close the jar and let it rest at room temperature until the next day, without cooking it. The sugar will extract the oils and liquids from the peel, forming the mandarin nectar.

5. 5

   Peel the mandarins completely, removing as many seeds and as much excess white pith as possible.

6. 6

   Place all the mandarin flesh in a blender and blend until smooth.

7. 7

   Strain the juice to remove coarse pulp, seeds, or fibers. Gently press the pulp with a spoon to extract as much liquid as possible.

8. 8

   Mix the strained juice with the peel nectar prepared the previous day. Adjust the sweetness with more nectar if desired.

9. 9

   Add soda or water to taste to dilute the mixture and make it lighter.

10. 10

    Serve immediately with plenty of ice. For an alcoholic version, add a splash of vermouth to each glass or to the pitcher before serving.

Notes

The recipe yields approximately 1.5 L. Keep the peel nectar refrigerated once prepared and consume it soon. Vermouth is optional.

Nutrition per serving

• drink
• refreshing
• citrus
• no-cook
• summer
• mandarin
• alcoholic option