The Nespolino

Original ancient family recipe.
From Sicily comes the Nespolino, a liqueur very similar to amaretto in all its nuances.
While amaretto is made with almonds, Nespolino is made with loquat seeds.
Yes, that’s right, don’t throw away the loquat seeds when you eat them, but collect and set them aside, so you too can make this all-Sicilian delight

Thought for you:

Cost: Economical
Rest time: 3 Days
Preparation time: 10 Minutes
Portions: 50
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Summer, Spring

60.80 Kcal

calories per serving

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Energy 60.80 (Kcal)
Carbohydrates 8.86 (g) of which sugars 8.36 (g)
Proteins 0.02 (g)
Fat 0.01 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
Fibers 0.08 (g)
Sodium 1.02 (mg)

Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

7.05 oz loquats (seeds only)
4.23 cups water
2.11 cups pure alcohol
14.11 oz sugar
1 cinnamon stick
1 packet vanillin

The Nespolino

Tools

what we need to make

1 Bowl
1 Jar
2 Glass Bottles
1 Strainer
1 Dish Towel
1 Pot

Steps

Preparation of

Processing the loquat seeds:
Take the loquat seeds, and after washing them, let them dry in the open air for about 2 days on a dish towel.
After 2 days, place them in an airtight jar along with the alcohol and cinnamon.
Store the closed jar in a cool, dry place and let it macerate for about 30 days, shaking the container for a few moments every day.
After a month, we need to prepare the alcohol and sugar syrup.
Heat the sugar with the water and vanillin in a pot.
When the sugar has dissolved and the liquid is denser than water, turn off the heat and let it warm up slightly.
Now strain the alcohol with the loquat seeds using a tight cheesecloth or gauzed strainer, and only then add it.
Do not add the alcohol to the sugar syrup if it is too hot, otherwise, the alcohol will evaporate, losing its strength.
Mix the obtained syrup and filter again, and if necessary, you can filter the liqueur again.
Now you can fill the previously sterilized glass bottles.
Store the Nespolino bottles in the pantry and let it mature for about 2 months before tasting the Nespolino liqueur.
During aging, residues may form.
If necessary, filter the nespolino again knowing that any residues form naturally in homemade liqueurs.