Midsummer = Walnut Liqueur

It is time:

Midsummer, the Feast of St John, the summer solstice,

call it what you will, it is time to make walnut liqueur…

 

Of the many recipes for walnut liqueur, this one leans on the Croation version, known as Orahovac.

… and you will thank me for this come Christmas!

Images of the finished product courtesy of www.taylorsphotosafaris.co.uk

Walnut Liqueur, Croatian-Style

Green walnuts, unblemished                    12 to 15

Neutrally-flavoured alcohol

such as vodka or a neutral grappa            700 ml

Raw brown sugar                                           250 g

Vanilla pods                                                      2

1. Sterilise a large preserving jar by filling it with boiling water and leaving to stand for at least 5 minutes before emptying and leaving to cool somewhat.
2. Rinse the walnuts and then cut in half (or into quarters if they are large).
3. Place the walnuts in the preserving jar together with the sugar.
4. Slice open the vanilla pods with a sharp knife, scrape out the seeds and place these and the pods in the jar with the walnuts.
5. Pour in the alcohol and seal the jar. Give it a good shake and then place in a bright, warm place (e.g. a sunny windowsill) for at least 6 to 8 weeks. The liquid will turn an intense coffee-like brown in this time – give the jar a shake every now and again to make sure the sugar dissolves completely.
6. After a minimum of 6 to 8 weeks – longer will do no harm either – filter the liqueur through a coffee filter and bottle in clean, sterilised bottles.

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