Mandarine Cordial

Yield

Yield

2932 ml

Prep ingredients

• 2450 g Mandarines (Whole Fruit)
• 454 g Sugar (Caster)
• 27.5 g Pectinase

Instructions

Cut the mandarine and juice them. Save the peel Add Pectinase to the mandarine juice (2.5% of the quantity of the juice) and leave it until separate. (Remember to warm up the pectinate with a third of the juice, before adding it to the whole batch of the juice) Vacuum seal the mandarine peals with the caster sugar and leave it rest in the fridge overnight, to extract the oils. Once the juice is separate, strain it and bag it to be mix with the oils and sugar the following day. Add the sugar and oil to the juice, dissolve the sugar and strain it.