Walnut Liqueur…

IMG_3753

… 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

Advertisements

6 thoughts on “Walnut Liqueur…

Add yours

  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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

A WordPress.com Website.

Up ↑

%d bloggers like this: