This recipe for homemade Italian green walnut liqueur makes a great gift.
The drink gets its name from the Italian word for green walnutsnocino.
I’ve never seen green walnuts at any market.
Simply Recipes / Elise Bauer
It may be easier to find a friend with a walnut tree.
Walnuts STAIN like a sharpie permanent marker.
So, wear gloves when you cut into the walnuts and handle the cut pieces.
Simply Recipes / Elise Bauer
Work on a cutting board that you don’t care if it stains.
Wear an old T-shirt, clothes, or an apron you don’t care about if it gets stained.
David uses cinnamon, cloves, lemon zest, and vanilla bean as spices for his nocino.
Simply Recipes / Elise Bauer
I’ve also seen orange zest used instead of lemon.
I may try adding star anise as well.
Wash down the cutting board as soon as you are done cutting the walnuts.
Recipe published with permission from David Lebovitz’s fabulousRoom For Dessert.
(Great book!)
Cut them into quarters with a sharp chef’s knife or cleaver.
Put the walnuts, spices, zest, sugar, and vodka into a large glass container.
The vodka should cover the walnuts.
Cover and shake to mix well.
As the days go by you will notice that the color of the nocino gets darker and darker.
When you are ready to bottle, remove the walnuts and solids with a slotted metal spoon.
(Be CAREFUL where you do this as the walnuts and the nocino will stain.)
Strain the liquid through several layers of cheesecloth into glass bottles.
According to David, nocino will last for several years if stored in a cool, dry place.
The nocino will initially be rather bitter, but it will mellow over time.
It’s best at least a year after it was first bottled.
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