The oranges are peeled thinly.
The peels are left in the sun with the spirit of wine for 4 weeks, then the liquid is poured off.
In the meantime, the sugar is boiled well with water, skimmed and, after cooling, added to the spirit of wine. The liqueur is left in the sun for 10 to 12 days and then poured through a filter paper into bottles, which are well corked.
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