PROCESS FOR THE PREPARATION OF AN ALCOHOLIC BEVERAGE BASED ON CLEMENTINES

摘要

An alcoholic beverage is made by macerating late or unripe clementines in 86 deg. alcohol and adding sugar syrup. 6 or 7 clementines are pref. macerated until a green colour is obtained, (24 hours if unripe or 48 hours if late) in 1l alcohol. The alcohol is pref. filtered before 1 part syrup is added to 4 parts alcohol. It is pref. filtered with the addition of syrup several times until it returns transparent green. The syrup pref. contains 250-300g saccharose per 250ml water. USE - For making liqueurs (claimed).