The Nebrodi Walnut Liqueur with Zagara Scent.
Excellent liqueur that also serves as a digestive, today I present it in the variations known by my family, with coffee or zagara, as well as numerous spices, and the indispensable Nebrodi walnuts, therefore for me at 0 km.
The Nebrodi walnuts are a nourishment that lowers cholesterol and thanks to the abundant presence of omega 3 fatty acids and a high content of antioxidants contribute to cancer prevention and fight premature aging.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 60 Days
- Preparation time: 20 Minutes
- Portions: 52
- Cooking methods: Slow fire
- Cuisine: Italian
Ingredients
Let’s go shopping
- 1 l pure alcohol (95° food grade)
- 25 walnuts (green)
- 4 cloves
- 10 g nutmeg
- 40 g lemon zest
- 5 berries juniper
- 20 g zagara flowers (optional)
- 1 l water (for the coffee variant 1 l from moka)
- 700 g sugar
Tools
What we need
- Jar hermetically sealed 1 l
- Knife
- Cutting board
- Strainer / Colander
- Pot 2 qt
Preparation of The Nebrodi Walnut Liqueur with Zagara Scent
To prepare the walnut liqueur, you need to wash the walnuts thoroughly, and let them dry on a clean cloth. Then, cut them into 2 or 4 parts with a knife, but be careful, it is a bit difficult.
Place them in a hermetically sealed glass jar, then add all the spices needed to flavor the liqueur.
If available, you can also add about 20 grams of zagara flowers to give an additional aroma.
Once the aromas are added, combine the alcohol. Close the jar and let it macerate for at least 2 months in a sunny place, even the terrace of the house
After 2 months, prepare the water and sugar syrup.
Heat the water in a pot, and dissolve the sugar, stirring with a whisk, until the water has absorbed it and become clear.
Let the syrup cool, and only then, remove the walnuts from the alcohol, pour the syrup inside, mix well, and then filter with a fabric mesh strainer, or if not available, with a regular strainer with a gauze inside.
Now the liqueur is ready to be bottled, and now it can be safely kept in the pantry. You can start drinking it already, but if you wait a month, it will be even better.
Coffee Variant: To make the coffee walnut liqueur, you need to replace the amount of water with the equivalent in coffee made with the moka, without adding more sugar. This way, you will get a bitter drink.
Preservation and Advice
The Nebrodi Walnut Liqueur with Zagara Scent. Since it is a liqueur, the preservation times are long, even a few years, if kept well closed. Once the bottle is opened, it should be consumed within 6 months.
History
Tradition has it that the walnuts are harvested on the nights between the solstice and St. John. In the past, strong women of the family climbed barefoot on the trees, then left the walnuts to soak in the night dew for an entire night.
The liqueur was ready for All Saints night, also known as the night of the witches.
The origins of the liqueur are uncertain. It is known that walnut liqueur versions exist in many European countries, from Italy to the Urals, to England. … The liqueur probably entered Italy from France, spreading first in the Sassello area and then in Modena, and it was the French who introduced it to us Sicilians, just like the tradition of timbales and the use of béchamel.
Every family guards a secret in the preparation of walnut liqueur, and my family’s was the addition of zagara flowers or the use of coffee.
The Nebrodi Walnut Liqueur with Zagara Scent
Can the Walnut Liqueur only be made during that period?
Yes, it is essential that the walnuts with their shell are still green and tender.
