Nocino

Ingredients for 1 servings:

• 25 walnuts (tree nuts), picked on June 24
• 1 stalk(s) cinnamon, halved
• 10 cloves
• 10 coffee beans
• 1 lemon(s), the peel
• 1 liter of alcohol (95%)
• 1 liter dry white wine
• 700 g sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Italian nut liqueur

On June 24th (the traditional date), take a walk and pick the nuts (well, we picked them 2-3 days later, too). Quarter the nuts and place them in a glass container (approx. 4 liters capacity). Add the cinnamon, cloves, coffee beans, and lemon peel and cover with the alcohol. Seal the jar (it doesn’t have to be airtight) and let it steep in a dark place, such as a cellar, for 30 days. Shake gently occasionally. After 30 days, gently warm the white wine and dissolve the sugar in it. Let it cool. Pour the wine-sugar mixture into the jar with the nuts. Seal the jar and let it steep for 40 days in a bright place, preferably in the sun. Over time, it will lose its watery consistency and thicken slightly (like a liqueur). Stir occasionally (you can also taste it). After 40 days, filter (preferably through a coffee filter) and bottle. Store in a dark place. The liqueur is quite strong and tastes slightly bitter due to the nuts, but also sweet due to the sugar, and together with the spices, it has a wonderful aroma.