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Cut the mandarins in half and juice them reserving the shells.
Pour the juice into a bottle or jar and refrigerate.
Place the mandarin shells in a jar and add the sugar and leaves or orange blossom water.
Mashing and crush the sugar into the mandarin shells using the end of a rolling pin.
Once the sugar has started to dissolve place a lid on the jar and leave at room temperature for 24 hours to macerate.
Strain and push the macerated mandarin mixture through a sieve over a bowl to catch the fragrant syrup.
Add the syrup to the freshly squeezed mandarin juice.
Shake well and store in the fridge for up to 3 weeks. It can also be frozen down in batches for up to 6 months.