Original homemade lemon liqueur nocino recipe, made in June to early July when the walnuts are still unripe. The walnuts, similar to large green olives, are harvested from the trees and a wooden stick can be used to help remove them. Once gathered, it’s best to start working right away while they are whole and smooth.
- Difficulty: Medium
- Cost: Expensive
- Rest time: 80 Days
- Cooking time: 4 Minutes
- Portions: 2 bottles (1 L each / 34 fl oz each)
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
Nocino liqueur obtained from the shells of unripe walnuts by infusion in high-proof alcohol is also available on Amazon HERE 
- 4 1/4 cups Pure alcohol (90°)
- 25 Walnuts (Unripe green)
- 4 1/4 cups Water
- 3 cups Sugar
- 1 Cinnamon stick
Tools
- Strainer
- Glass bottle
Original nocino walnut liqueur recipe with unripe walnuts
Tips for the original nocino recipe: After filtering the liqueur, I recommend not throwing away the walnut kernels; try eating them. They become very tasty and soften. Since a friend pointed this out to me, I no longer discard them.
Finally, I recommend carefully following the instructions and the quantities reported in the recipe.
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Also, come and peek at Pinterest of La cuoca che recupera
