Nocino- Has anyone tried making walnut liquor?
A friend of mine was traveling in Eastern Europe and told me about homemade walnut liquor he enjoyed. A little research and some walnuts yielded a product which is currently maturing. I used the following recipe as a guide, omitting some spices and a large % of sugar. Did not want syrup. I seems to be traditional to the Italians and French among others. Has anyone else tried doing this?
Yes! I made a HUGE batch two years ago. It takes several years to really be delicious. My recipe looks similar to yours. I don't have access to my recipe right now to compare. It *is* like syrup though. I like it over ice cream, but I am very sensitive to sweet things and cannot drink them. I can only handle a tiny bit of this stuff at a time -but it really is unique.
I haven't made nocino specifically (it looks intriguing by the way), but an Italian friend was happy to show me how he does things like lemoncello and mandarino. With a bumper crop of homemade grappa, he'd infuse the booze with lemon or mandarin peel.
Not having my own grappa, I'd use store bought, 94% alcohol, steep the peel for a month or so, then double the volume with water and add simple syrup to taste.
Interesting results sometimes great, sometimes not ;-/)
My friend said when returning to Italy one summer, he and a buddy would try infusing grappa with whatever they thought of. One of his favorites was fresh thyme.
I gotta try the walnuts.
Getting fresh nuts is the trick, I used them from a wild tree that was a naturalized English or Persian walnut. Never tried a Black for nuts. All types must be harvested while still tender, approx end of june. I only used lemon rind and vanilla bean to flavor, the cloves and cinnamon seem too fragrant.
If you do a search on this board you will find some pretty extensive discussions on making nocino.