Walnut Liqueur…


… deep in colour, rich flavour, with nuances of nut and coffee..

… and made from green walnuts, picked at around the time of the Feast of St. John at midsummer in June.

Green walnuts with copyright

Green walnuts, sliced and quartered, steeped in alcohol (vodka) and brown sugar for about two to four months (depending on which recipe) before being filtered and left to mature for another couple of months …

…the Croatian version (Orahovac) adds vanilla pods, the German (Nusslikör), French (Liqueur de noix) and Italian (Nocino) versions feature lemon zest, cloves and cinnamon…

Once the wheel of time has turned through to June again, I will show you how!

In the meantime, mark my words: it is well worth the effort! The first of four orchard liqueurs I will be sharing with you during Advent (more on this ancient European tradition under The Cultural Landscape), Walnut Liqueur is both a digestif and a fine flavouring for desserts.

Walnuts are also one of the original planting recommendations for an orchard as included in the St Gallen monastery plan from the Early Middle Ages… more on that in The Traditional Orchard Story.

Image top left by kind permission of www.taylorsphotosafaris.co.uk

6 thoughts on “Walnut Liqueur…

  1. I love Nocino and often make it if I am lucky enough to get my hands on immature green walnuts. The Greeks have a similar version to the Italians and there is also a traditional Catalan walnut liqueur to add to your list.

    Liked by 1 person

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