Nocino

Nocino is a traditional liqueur made by infusing walnut husks, harvested on the evening of St John’s Day, 24 June, in alcohol.
It is served as a digestif.

Recipe

Ingredients

• 1 litre of 95° alcohol
• 1.4 kg of green walnuts
• 800 g of caster sugar
• 1 cm of cinnamon stick
• 3 cloves

Method

Harvest the green walnuts on St John’s Day (24 June).
Wash the walnuts under running water and cut them into 4 pieces.
Place all the ingredients in an airtight jar (5-litre capacity) and leave to infuse in the sun for at least 90 days.
Stir occasionally.
Strain the resulting liquid and bottle it.
It is recommended to enjoy it after it has been left to mature for 3 months.