In Sardinia dinner does not end with coffee, but with an ice-cold little glass of myrtle.
It is obtained from the berries (red myrtle, the most common) or the leaves (white myrtle) of the myrtle plant, which grows wild in the scrub and perfumes the air of the archipelago, especially after the rain. The berries are left to infuse, are sweetened, and a sweet, aromatic liqueur is born.
It should be served cold, almost frozen. More than a digestif it is a gesture of hospitality: they offer it to you at the end of the meal, and in that little glass there is the scent of the whole island. Many families still make it at home, each with its own recipe.
