Mirto is a flowering plant, a bush native of southern Europe and North Africa which grows very well in Sardinia.
From its dark berries, very similar to blueberries we make our traditional and very popular liqueur.
The reason why many people like it, is because it is sweet with a distinctive taste and aroma but still very strong.
Any person you would ask to in Sardinia, would have a slightly different recipe to make mirto.Quantities and timing vary depending on taste or local traditions.
I’ll write here how I do it my way. Not too sweet and strong (around 30/35%).
You will need:
• 1Kg of juicy Mirto Berries
• 1Kg of sugar
• 1lt of water
• 1lt of alcohol (95%)
The whole process takes at least 10 weeks and it starts washing the berries and then leaving them to dry for a couple of days.
When the berries are dry, I put them in a terracotta bowl and cover them with alcohol. After one month (at least) the berries have produced a nice dark blue/black infusion that needs to be filtered. I normally also press the berries.
At this point the syrup has to be prepared. Put the water to the boil and when it does boil switch off the hob and pour the sugar in it. When this gets cooler, add the infusion to the syrup and mix it very well.
The Mirto is ready. Now, just bottle it (75cc or 50cc is the ideal size) and leave it to rest for at least a month.
Finally, put it in the freezer and when it is really cold, Enjoy!