Tincture on orange peels

The zest for the preparation of tincture is best used fresh. To do this, we carefully wash the oranges. I wash it well to wash off the preservative that citrus fruits are always covered with so that they are stored longer. Then lightly wipe the oranges with a napkin and cut off the zest from them. We try to cut off the peel from the oranges so as to leave a maximum of a white layer on the fruits. We will not need a white layer, as it will give the tincture excessive bitterness. Orange peel, and in total it needs 25 grams, we put it in glass jars, you can put it in one - 2 liters will be enough.

Pour granulated sugar into a small saucepan, pour water, mix. Then put the pan on medium heat, bring to a boil. It is necessary to mix the mixture so that all the sugar crystals dissolve. When the contents of the pan boil, reduce the heat to the very minimum and cook for 10 minutes. Then remove the pan from the heat and let the syrup cool completely. In total, it turns out about 250 ml of syrup, if it turns out a little more, it's okay.

When the syrup cools down, mix it with vodka (you can use high-quality moonshine instead), mix well. Pour the liquid mixture into jars (jar) with orange peels, mix, close tightly with a lid. We remove the jars with the future tincture in a warm place. It should be dark. We keep the cans there for 5-6 days. During this time, the orange peels will sink to the bottom (sometimes this does not happen, but it does not affect the taste of the tincture), and the liquid will acquire a slightly golden color.

When time passes, filter the liquid through a layer of cotton wool and pour into bottles. We close them tightly and remove the tincture in the cold for storage.

Everything is ready!