Family Johnson

The latest goings on of the Johnsons

Making Nocino

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Marcia and I have been picking green walnuts from a local walnut tree we discovered. We are making a traditional Italian liqueur call Nocino. We have to let a jar of green walnuts, vodka and spices sit in the sun for 40 days then filter, bottle it up and then let it mellow in a dark place until boxing day. So expect some Nocino for a Chrimbo present this year! :)  (Recipe below)

"June 24, the feast of St John, is a very important date for those making Nocino. Folk tales say that witches dance around the walnut tree on the night of June 23/24, but in fact at this time of year walnuts are perfectly green and soft for making Nocino.

12 green walnuts, washed and quartered (the clear liquid form the walnuts stain everything so wear gloves and wash chopping boards, etc. thoroughly)
1 litre Vodka
20 cloves
1 cinnamon stick
1 teaspoon of grated nutmeg
300g Caster Sugar

1. Pick your walnuts on the 24 June. Quarter and combine walnuts, alcohol and spices in a large jar and leave in the sun for 40 days, shaking occasionally.  The liquid will change colour from yellow-green to dark brown that ends up looking like ink.

2. After 40 days dissolve the sugar in the soaking liquid then strain it through muslin discarding the walnuts and spices and then through a coffee filter to purify further.  Keep the liqueur in small bottles in the a cool dark place until at least boxing day. Serve small amounts after special meals."

Milk liqueur

Decided to try making this curiosity today... Will let you know how it tastes in 11 days 

Milk Liqueur/licor de leite (from The New Portuguese Table by David Leite)

  • 2 1/2 cups grappa (or unflavored vodka)
  • 2 cups whole milk
  • 2 cups sugar
  • 2 ounces bittersweet chocolate, grated
  • 1/2 lemon, seeded and chopped, with rind

Pour the grappa and milk into an impeccably clean half-gallon glass jar with a tight-fitting lid. Scoop in the sugar, chocolate and lemon. Cover tightly and shake well to help the sugar begin to dissolve. It will look curdled, and it should. Set aside in a cool dark place and shake or stir well every day for 10 days.

Set a cheesecloth-lined colander over a bowl and pour in the mixture. When the mixture has finished draining, squeeze the cloth to release as much liquid as possible, and discard the solids.

Line a sieve with a paper coffee filter (we used ourChemex coffee pot). Pour in the liqueur and let the mixture drip through to a clean bowl–this can take up to 24 hours. Change the filter when it becomes clogged with the residue from the liqueur. (It took me about 24 hours and 4 filters) You can repeat this step once or twice to clarify it as much as possible. (I didn’t)

Pour the liqueur into a clean decanter with a tight-fitting top. It will keep at room temperature for up to 6 months.


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