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What You Eat is
What You Are
2006/07
The Myrtle (Myrtus) is a genus of one or two species of flowering plants in the
family Myrtaceae, native to southern Europe and north Africa. It is sacred to
the Greek goddess of love, lust and beauty: Aphrodite.They are evergreen
shrubs or small trees, growing to 5 m tall. The leaves are entire, 3-5 cm long,
with a pleasantly fragrant essential oil. The star-like flowers have five petals
and sepals, and an amazingly large number of stamens. Petals are usually
white, with globose blue-black berries containing several seeds. The flowers
are pollinated by insects, and the seeds dispersed by birds which feed on the
berries.
The Common Myrtle Myrtus communis, is widespread in the
Mediterranean region and is also by far the most commonly
cultivated. It grows in the areas near the sea and it is a characteristic
of the Mediterranean flora.
Uses
It is used in the Islands of Sardinia and Corsica to produce an aromatic liqueur Called
"Mirto"' by macerating it in alcohol. It is known as one of the national drinks of Sardinia.
There are two varieties of this drink: the "Mirto Rosso" (red) produced by macerating the
berries, and the "Mirto Bianco" (white) produced from the leaves.
Homemade Myrtle Liqueur
Ingredients:
1 litre of 90°alcohol
2 litres of water
500 g of sugar
600 g of ripe myrtle berries
The Tool To Pick The Berries
Wash the berries and dry them with a tea towel. Place them in dark glass container
with the alcohol and store them in a dark place for 20 days. After this period filter
and hand press the berries. Add to the alcohol 2 litres of cold syrup made up of the
sugar and transfer the mix to other dark bottles. Serve chilled.
It is a digestive liqueur.
It is very strong… so don’t get drunk!
Salute!