Myrtle Cream Liqueur
Description
Myrtle cream liqueur (Crema al Mirto) is a traditional Sardinian digestif made from myrtle berries infused in 90° alcohol and fresh goat’s milk. As with many recipes from the island’s culinary heritage, there are several variations — some include honey, others rely solely on sugar for sweetness.
Patience is key: the myrtle berries must macerate in the alcohol for 40 days to fully release their aroma and deep ruby color. If you’d like to surprise your guests with an authentic Sardinian after-dinner liqueur that captures the island’s essence in both fragrance and flavor, just follow this recipe step by step.
Ingredients
to recalculate the ingredient amounts
- Fattorie Girau Whole Goat’s Milk 800 ml
- 90° Alcohol 400 ml
- Myrtle berries 200 g
- Strawberry Tree Honey 200 g
Instructions
- 1 Carefully wash and clean the myrtle berries. Place them in a large dark glass jar and cover them completely with the alcohol. Seal the jar and let the berries macerate for 40 days, shaking the jar gently every two days.
- 2 After 40 days, strain the infusion using a fine-mesh sieve (you can also use a layer of cheesecloth to catch any residue). In a saucepan, bring the goat’s milk and honey to a boil, stirring gently. Once it reaches boiling point, remove from heat and let it cool completely.
- 3 When the milk and honey mixture is completely cold, pour in the myrtle extract and stir well. If needed, use an immersion blender to achieve a smoother texture. Filter the liqueur once more, then bottle it. Allow the myrtle cream to rest for at least 1–2 days before serving. Store in the refrigerator or freezer and serve very cold — ideally in chilled shot glasses.
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