Nocino is a traditional Italian liqueur crafted from soft, unripe walnuts still encased in their green husks. This liqueur offers a delightful blend of spicy, sweet, and slightly bitter flavors that pairs wonderfully when drizzled over vanilla ice cream or savored alone as an aperitif. Its name, “nocino,” is derived from the Italian word for green walnuts.
Finding Green Walnuts
The first step in making nocino is locating green walnuts. They are seldom found at markets, so it might be beneficial to know someone who has a walnut tree.
Late May or early June is the ideal period for making nocino, as the shells within the husks are still soft. If you delay the process, the walnuts will become too hard, making them difficult to cut into the required quarters.
Protect Your Hands and Cutting Board From Walnut Stains
Working with green walnuts requires care, as the juice from them stains like a permanent marker.
Although green walnuts appear white inside when you first cut into them, the juice they secrete can stain fingers, cutting boards, and clothes a dark brown.
It’s advisable to wear gloves and use a dedicated cutting board to prevent stains. Donning old clothing or an apron can also protect against unwanted stains.
Spices To Use for Nocino
This recipe is inspired by David Lebovitz’s book, Room For Dessert. David recommends incorporating cinnamon, cloves, lemon zest, and vanilla bean as spices. Alternatively, orange zest can be used, and consider experimenting with star anise for a unique twist.
More Homemade Liqueurs to Try
Wearing gloves is recommended when cutting walnuts due to their permanent staining effect. Clean the cutting board promptly after use. Use caution with black walnuts due to potential allergies, especially if serving guests. Recipe is shared with permission from David Lebovitz’s impressive Room For Dessert.
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- 30 green English walnuts, harvested early in the season
- 2 cinnamon sticks
- 5 whole cloves
- 1 (1-inch) piece vanilla bean
- Zest from 1 lemon, sliced into strips using a vegetable peeler
- 2 1/2 cups granulated sugar
- 1 liter vodka
- Cheesecloth or coffee filters
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Prepare the green walnuts:
Rinse, dry, and quarter the walnuts using a sharp knife. Be cautious of hardening shells later in the season to prevent accidents.
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Add the ingredients to a container:
Combine walnuts, spices, zest, sugar, and vodka in a large glass container. Ensure the vodka covers the walnuts, then cover and shake well.
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Store for 6 weeks, shaking daily:
Observe as the nocino darkens over time.
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Bottle the nocino:
Carefully remove solids with a slotted spoon (watch for stains) and strain the liquid into bottles through cheesecloth. Use coffee filters as an alternative. Cork tightly for long-term storage. Over time, the nocino will mellow, reaching its best flavor after a year.
| Nutrition Facts (per serving) | |
|---|---|
| 159 | Calories |
| 0g | Fat |
| 19g | Carbs |
| 0g | Protein |
Note: The nutritional information is an estimate and may vary. Alternatives for some ingredients might affect the final outcome. Garnishes and optional ingredients are excluded.
