Original homemade nocino liqueur recipe made in June to early July, when the walnuts are still unripe. The walnuts, resembling large green olives, are picked from the trees, and a wooden stick can be used to help remove them. Once collected, it’s good to start working immediately while they are intact and nice and smooth.
- Difficulty: Medium
- Cost: Expensive
- Rest time: 80 Days
- Portions: 2 1-liter Bottles
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
Nocino liqueur obtained from the husk of unripe walnuts by means of infusion in fine alcohol available on Amazon HERE 
- 1 l Pure Alcohol (90°)
- 25 Walnuts (Unripe green)
- 1 l Water
- 21.2 oz Sugar
- 1 Cinnamon Stick
Tools
- Strainer
- Glass Bottle
Original Nocino Liqueur Recipe with Unripe Walnuts
Original nocino liqueur recipe tips: After filtering the liqueur, I recommend not to throw away the walnut kernels but to try eating them. They are very good and become soft. Since a friend pointed this out to me, I don’t throw them away anymore.
Finally, I recommend closely following the instructions and quantities listed in the recipe.
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Also, come take a peek at Pinterest by The Recovering Cook
