200-250 g fresh ripe myrtle berries,1l pure alcohol, 500 g sugar
Place the berries in a jar and cover with the alcohol then close the jar without sealing.
Allow to infuse for 20 days, occasionally shaking the jar.
Dissolve the sugar in a liter of water and bring to the boil, then let it cool to room temperature.
Meanwhile press the berries with the alcohol in a vegetable mill ( the hand held kind).
Press the residue repeatedly until no liquid comes out.
Strain through a fine mesh colnder, il possible use a piece of muslin, then add the cooled syrup, mix well and bottle.
Serve well chilled. You can keep it in the freezer.
Usually myrtle is ripe at the beginning of winter – december/ january.
The berries must be black and not too hard.
You can taste them to make sure the taste isn’t too sharp.
Article by Theresa
Mirto is a liqueur popular in Sardinia, Capraia Island and in Corsica, obtained from the myrtle plant through the alcoholic maceration of the berries or a compound of berries and leaves. Myrtle grows freely in Sardinia.
Mirto rosso (red) is made with the berries and is sweet. Mirto bianco (white) is made from the leaves.
