Thread: Nocino...walnut liqueur

Nocino

Enthused by the Angelica Liqueur, I rammaged in the bottom cupboard and drew out the jar of walnuts macerating in vodka...you are supposed to use them after two months, but what with the inevitable collection of human compost and such like, I had forgotten about it...anyway, I am hoping with a span of some five years there will still be enough of the walnut to make a decent flavoured liqueur...used in Italy to drizzle over ice cream and panna cotta...




According to the recipe, you will need...

3 lbs fresh green walnuts
2 quarts vodka
1 whole clove
1 2 inch long cinnamon stick

Wash and dry the walnuts, put in a large jar and pour in the vodka. Add the clove and cinnamon. Close the jar tightly and leave in a dark place for two months.

Next you make the syrup...

11/2 quarts of dry red wine
4 cups of white granulated sugar

Measure the wine into a large pan, heat until simmering then stir in the sugar and keep stirring until dissolved...simmer until it has reduced to half the quantity, about an hour or so...allow to cool...



Using a colander, drain the walnuts from the liquid. I measured out equal cups of syrup and walnut liquid and strained into the jar.
I will decant this into bottles this afternoon. Leave for at least fifteen days before using.




This recipe is adapted from that in Giuliano Bugialli's book The Taste of Italy.