Homemade nocino is one of the most loved liqueurs of the Italian tradition. Made with walnuts, it is appreciated for its intense, spicy, and enveloping taste, ideal for enjoying during the colder months and perfect for the Christmas period.
Traditional nocino has very ancient origins and mainly comes from Emilia Romagna, especially from the Modena area. The Homemade Nocino Recipe is simple, but requires time and patience. The main ingredients are green walnuts, harvested from late June to July, pure alcohol, sugar, and natural spices such as cinnamon, cloves, and lemon peel.
Nocino is perfect for Christmas thanks to its warm and spicy taste, which pairs magnificently with Christmas sweets like panettone, nougat, and dry tarts. It is ideal as a digestif after holiday meals but also as a homemade artisanal gift, always much appreciated.
- Difficulty: Easy
- Cost: Medium
- Rest time: 40 Days
- Preparation time: 15 Minutes
- Portions: 1 Piece
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 30 walnut hulls
- 1 l 95° food alcohol
- 700 g sugar
- 500 ml water
- 1 unwaxed lemon peel
- 2 cinnamon sticks
- 3 cloves
Tools
- 3 Glass Bottles kadax
Preparation
Place the walnuts in a large jar;
Add the lemon peel and spices;
Pour in the liter of alcohol and cover everything;
Close the jar and let it infuse for 40 days, remembering to shake it every 2-3 days;
After the maceration time, prepare the syrup with water and sugar, bringing it to a boil and then letting it cool down;
Filter the alcohol where the walnuts and spices have been infused and remove them;
Combine the cold syrup with the filtered liquid;
Bottle it and let it rest for at least 2/3 months before tasting.
Nocino can be stored either in the fridge or at room temperature.
