Tangerine Liqueur

Ingredients:

1 l sugar cane rum
1 l water
1kg sugar
Rinds of 6/7 tangerines (large and ripe)

Preparation:

Finely cut the tangerine rind, with no white so as to not be bitter. Steep the rinds in thesugar cane rum for 15 days. Once the steeping time has passed, add water and sugar and heat to make simple syrup. Add simple syrup to the sugar cane rum, removing rinds andfiltering the liqueur. It is now ready to serve.