746. Rosolio di Portogallo

• 650 grams (about 1-½ pounds) of very fine white sugar
• 360 grams (about

Remove the outermost part of the orange peel with a penknife and place it in a jar, pouring over it the spirits mixed with the saffron. Cover the jar with perforated paper and let sit for three days. In another jar, combine the sugar and the water. Shake the jar every now and then so that the sugar dissolves completely. On the fourth day mix the two liquids together and let them rest for anothe