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This document provides a recipe for nocino, an Italian walnut liqueur traditionally made on June 24th when the walnuts are at the perfect stage of maturity. The recipe calls for green walnuts, pure alcohol, cloves, cinnamon, lemon zest, water and sugar. The walnuts and alcohol mixture is left to infuse in the sun for 40 days, changing color. Then the alcohol is strained and mixed with a sugar syrup before bottling. The liqueur tastes best after aging for a year or more.

Author

Bebe Bucătaru

Language

EN