Nocino is a dark-colored liqueur made with unripe walnuts and a hint of spice that is typically served cold. It is considered a digestive in Italy, but you can also use it to make desserts.
Throughout Italy, June 24 (San Giovanni’s aka St John's Day) is traditionally when people start the process of making nocino. Tradition has it that the green walnuts must be picked on this day to make the best nocino. Actually, this time of picking is essential because of the delicate and ever-changing flavor of the nut. ~Rosetta Costantino
Nocino
(Walnut Liqueur)
Ingredients
27 green walnuts
1 (750 ml) bottle of Everclear (151 proof)
Zest of one organic lemon
2 sticks of cinnamon
12 cloves
1 vanilla bean, split
For finishing:
32-oz (4 cups) water
3 cups sugar
Notes: Wear gloves and use a plastic cutting board because juice from the walnuts stains. Experiment with resting times, as nocino mellows with age.
Cut the green walnuts in quarters lengthwise; then, halve each to yield 8 pieces per walnut.
Place the cut walnut pieces with the alcohol and the lemon zest, cinnamon, cloves and vanilla bean in a glass jar with a tight-fitting lid.
Cover and leave the jar on a window sill for the next 40 days, making sure the walnuts remain covered by the alcohol.
After 40 days, the liquid should look dark brown in color.
To start the second (finishing) phase, make a simple syrup. In a saucepan over Low heat, combine the water and sugar and cook until the sugar is dissolved. Remove from heat; cool to room temperature.
Meanwhile, strain the infused alcohol.
Once the simple syrup is completely cooled, add it to the strained infused alcohol; cap and put in a cool place for another 40 days.
