Nocino is a walnut liqueur traditionally from Italy that is made from green (unripe) walnuts. The green walnuts are about the size of an egg when you harvest them, and the insides have not hardened so they are more of a jelly consistency, and you can slice right through them. The spiced, savory liqueur is bittersweet, and served as an aperitif with digestive benefits or mixed into various desserts.
After researching Nocino, I discovered there are hundreds of recipes. Many families in Italy have their own special one, so my recipe is a culmination of several using the aromatics I had on hand.
Ingredients
- 25–30 green walnuts, cut into quarters (use rubber gloves to avoid staining your hands)
- 4 cups raw sugar
- Zest of 1 orange
- 1 vanilla bean, halved
- 1 cinnamon stick, halved
- 6 juniper berries
- 4 whole allspice
- 4 green peppercorns
- 6 coffee beans
- Enough vodka or Everclear to cover
Preparation
1. Divide the ingredients between 2 quart-sized Mason jars and fill with vodka, leaving a little room at the top. Stir to combine. The sugar will not completely dissolve at this point. (Many recipes recommend adding the sugar after allowing the mixture to steep for 4 weeks, but about as many say to add it at the beginning.)
2 Place in a sunny window (or a dark cabinet for a more mellow flavor) and shake the jar every day for 6 weeks.
3. Strain the contents of the jar, then pour the liquid through a funnel into clean, glass bottles and seal.
4. Age in a cool dark spot for at least a couple of months, but a year or more will mellow the flavors. Strain through a coffee filter before serving to remove any sediment.
