Mirto is a light liqueur made from berries of the myrtle plant that, like citrus fruits, mature well in the winter sun. It is used as a digestif<\/i> or liqueur and to cheer someone up after bad news, \u00a0but also to celebrate after good news. Really, it\u2019s so good that it can be drunk almost any time (the “almost” refers to breakfast). There are very few holiday makers who leave the Island without having tasted Mirto!<\/p>\n
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1.5 kgs of myrtle berries<\/p>\n
1 litre of alcohol<\/p>\n
400 gms of sugar<\/p>\n
1 litre of water.<\/p>\n
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Every family in Sardinia has its own recipe for mirto and here\u2019s ours.
\nLeave 1.5 kgs of myrtle berries to macerate in a litre of alcohol in a sealed glass container. \u00a0After a month squeeze them with a wine press (if you do not have a press you can use a potato masher).
\nNow prepare the syrup. Boil one litre of water together with the sugar. Once dissolved, let it cool down and once cold add it to the pressed myrtle juice. Wait a couple of months before drinking.<\/p>\n
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