Nocino

Walnut Liqueur

2 dozen or so green walnuts (I used 27)

1 bottle of Everclear (151 proof), 750 ml

Zest of one lemon (unsprayed)

2 sticks of cinnamon

12 cloves

1 vanilla bean, split

4 cups water (1 liter)

3 cups sugar

 

 

Make sure you wear gloves and use a plastic cutting board; the juice of the walnuts will stain your hands as well as the cutting board.

Cut the green walnuts in quarters lengthwise, and then cut each quarter in half. You will end up with eight pieces per walnut.

Place the cut walnut pieces with the alcohol and the lemon zest, cinnamon, cloves and vanilla bean in a canning jar with a rubber gasket and clamp-type lid, or any other jar with a tight-fitting lid.

Cover and leave the jar on a window sill for the next 40 days. Make sure that the walnuts are covered by the alcohol.

After 40 days, the liquid should look dark brown in color.

After this time, make a simple syrup by placing 4 cups of water and 3 cups of sugar in a pan over a low flame and heat until the sugar is dissolved.  When the sugar is dissolved, remove it from the heat and let it cool to room temperature. Make sure that the sugar mixture is completely cooled before adding it to the infused alcohol or the liquer will become cloudy.

Filter the alcohol from the green walnuts and spices and add the cool simple syrup to it.  Then put it away in a cool place for another 40 days.

After 40 days, you can bottle it and store it.  It will be perfect for Christmas!

 

Makes about 2 liters of nocino

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