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If you enjoy a cold Limoncello during the summer, you will love this homemade Italian liquor for the winter, made with green walnuts hull. But do not wait any longer the time to make it is June!
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What is Nocino
The Italian liquor Nocino is less well known than Limoncello. While Limoncello is perfect as Summer after-dinner digestive, Nocino is its winter equivalent.
It has a nutty creamy taste and is the perfect digestive after a winter stew or roast. It is not easy to find in the store, so the best option is to make it at home……
and NOW is the time!
The challenge is to find the ingredients……
First challenge: Where do I find green walnuts
Nocino is made with green walnuts and they have to be picked before they mature on the tree, around mid-June.
They do not sell them at the Supermarkets, so you will need to find a tree. Depending on where you are in the world you may find one very close to you, To find out more you can read the article:
The Top Walnut Producing Countries Of The World
When to pick the walnuts
The Italian tradition recommends to pick the walnuts on Saint John’s day, the 24th of June, but clearly it depends on your location. I picked them around the 10th of June and they were at the perfect stage of maturity, green outside and white inside.
Walnut hull benefits
The walnut hull contains a certain percentage of hydrojuglone. When you cut the walnut the hydrojuglone reacts with the Oxygen and forms the juglone which has a reddish colour.
The juglone has antibacterial, antiviral, antiparasitic effects. It is used as a fungicide for skin and for natural hair colouring.
It does stain, so you have to be careful and ware disposable gloves when you cut them.
Where I found the walnuts
In a magical garden with a 360 degree panoramic view over Saint Paul de Vence, the sea and the Alps.
It is the garden of Elisabeth Soulaine. Elisabeth is my son Francesco’s art teacher; she runs Art Atelier classes for children at her villa in Saint Paul de Vence. Francesco has attended her classes since he was 5 years old.
A large glass room with a long table full of colours, chalk, pastels, watercolour, oil painting where children can express all their creativity.
Every year at the end of June, Elisabeth organises an Art Exposition of all the children’s art work in her garden.
The garden around the walnut trees was always full of perished walnuts, not even the squirrels could finish them all. So this year I couldn’t resist and asked Elisabeth if I can pick some for a recipe.
The supply was more than enough, so I had to find the second rare ingredient.
The second rare ingredient
95% pure alcohol, which you can find in Italy, but not here in France! Here on the Cote d’Azur, it is easy to drive to the Italian frontier and buy it in Ventimiglia.
In USA, Johnnie mentioned in the comment below that you can find 95% Alcohol Everclear.
If you cannot buy the 95% pure Alcohol in your country, you can use Vodka.
Though, my luck was just around the corner as our friends Pierre and Anna had some extra, and proposed an exchange: 1 litre of alcohol in exchange of 1/3 of the Nocino.
Nocino recipe is an Italian family tradition
The recipe is a family treasure, it was given to me from my Aunt Anna (second from the left), my father’s sister.
Every time we would go to visit her she would have a cupboard full of homemade liquors, some from the family and others from my cousin’s friends from Tuscany.
Also my Aunt Lalla (third from the left, and yes, Laura like me), their younger sister, she is famous for her Limoncello, and we had a delicious one last summer in Lipari.
The lemons from the Eolie Islands in Sicily are unbeatable, and her recipe is outstanding. Unfortunately, our lemon tree died, but we replant a lemon tree so I shared my recipe Here.
My father, Francesco (here with my Aunt Lalla at her first communion), used to make Citronella liqueur, which we grew in our terrace. Even if he never drank it, we always had some to offer when friends came for dinner.
For Italians, homemade liquors are like special family treats, and like memories and old pictures, we like to share them with our friends.
How to make the Nocino
N.B. Before you get started, make sure you have some disposable plastic gloves as the walnut hull makes indelible stains. If not, you will have stained fingers for a while.
For 1 litre of 95% pure alcohol the ingredients are as follows:
- 16 green walnuts
- 16 cloves
- 16 coffee beans
- 1 pinch of cinnamon
- the zest of 1 lemon
- 1 lb – ½ kilo of sugar
- 2 cups – ½ litre of water
I use a large glass container holding at least 1 gal – 3 litres, which I bought exclusively to make these liquors. Make sure the bottleneck is large enough otherwise you will have…a bottleneck when you try to remove the walnuts from the bottle.
- Cut the walnuts into quarters, using rubber gloves as the walnut stains very badly.
- Peel the lemon with a potato peeler trying to avoid having too much of the white. Cut the lemon zest into small slices
- Use a large glass container holding at least 1 gal – 3 litres with a wide bottleneck
- Mix everything in the bottle and keep in a dark place for 40 days.
- Give the bottle a shake every second day.
- After 40 days, filter the alcohol but do not throw away the walnuts.
- Make the syrup by warming up the water and sugar mix until the sugar has dissolved
- Wait until the syrup is cold before mixing it with the Nocino.
- Once you have mixed everything together you can pour it into small bottles and store them in your liquor cupboard.
When to drink Nocino
Once the Nocino bottles are ready, it is best to wait a few more months before you drink it. Christmas is a perfect time!
If you buy some fancy small bottles, this Italian liquor is a special treat to give friends at Christmas. They will love it. One of my bottles is definitely for Elisabeth!
For more edible liquor gifts you can check the category: Homemade liquors
Why you shouldn’t throw away the walnuts?
The deal with Pierre was: 1 litre of 95% alcohol in exchange of 1/3 Nocino and 1/3 Nocino wine. Nocino wine is made by pouring some wine over the walnuts leftover from the Nocino.
The wine will absorb the flavour of the walnuts and the spices as well as adding some extra alcoholic grades.
To make Nocino wine you just put the alcohol-soaked walnuts into 3 bottles of wine (red, rose or white).
Pierre likes it even better than Nocino. As a test, I will make some with red wine and drink it as a mulled wine at Christmas and some white wine to drink cold!
Desserts you can serve with Nocino
Here is a list of desserts you can serve with Nocino:
- Traditional Struffoli Recipe With Cognac
- Torrone Italian Nougat Recipe
- Pavlova Recipe with Chestnut Mousse
- Roasted Chestnuts Recipe
- Pear crumble recipe
- Simply Apple Cupcakes Recipe
- Torta Caprese with Almond and Chocolate – Gluten Free
- Classic American Brownies
- Swiss Roll Sponge Recipe
- Apricot jam cake with marshmallow frosting and pistachio
More homemade liqueurs recipes
Homemade liqueurs are such a satisfying project, enjoy them after dinner with your partner on a special day, offer them at the end of a dinner party or package them in fancy bottles as an edible gift.
I already have some published and more will come. Just be ready when the fruits are in season to start your collection:
Check out the category: Homemade liquors
If you are making this Nocino Liqueur, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋 Nocino Recipe
Ingredients
- 4 cup 95% alcohol or vodka if you cannot find it replace with Vodka
- 16 green walnuts
- 16 cloves
- 16 coffee beans
- 1 pinch cinnamon
- 1 lemon zest
- 17 oz caster sugar
- 2 cup fresh water
Equipment
Instructions
- Cut the walnuts into quarters, using rubber gloves as the walnut stains very badly.
- Peel the lemon with a potato peeler trying to avoid having too much of the white. Cut the lemon zest into small slices
- Use a large glass container holding at least 1 gal – 3 litres with a wide bottleneck
- Mix everything in the bottle and keep in a dark place for 40 days.
- Give the bottle a shake every day.
- After 40 days, filter the alcohol but do not throw away the walnuts.
- Make the syrup by warming up the water and sugar mix until the sugar has dissolved.
- Wait until the syrup is cold before mixing it with the Nocino.
- Once you have mixed everything together you can pour it into small bottles and store them in your liquor cupboard.
- It is best to wait until Christmas to drink it!
- Remember, if you still have some left over, it is a special treat to give friends at Christmas.
- You can make Nocino Wine by putting the alcohol soaked walnuts into 3 bottles of wine (red, rose or white). Enjoy !
Video
Notes
- Use rubber gloves when you cut the walnuts as the walnut stains very badly
- Use a large glass container holding at least 1 gal – 3 litres to mix all the ingredients and let them marinate.
- Make sure the neck of the container is wide enough otherwise the smaller ingredients may not come out of the container once the liquor has marinated.
- Don’t let the neck of the container become a bottleneck!
- Peel the lemon with a potato peeler trying to avoid having too much of the white.
- Cut the lemon zest into small slices so they can easily be removed from the bottle.
- Do not throw away the walnuts
Elaine @ Dishes Delish
Laura, that was a fun read! I wish I could try the Nocino, but probably not as it has caffeine in it. I loved seeing the photos of your family!
Laura
Thank you Elaine, when you come to France I make sure to have one without coffee
Patty
Oh Laura, what an awesome post, I just love to make my alcohols and therefore I always have a 95° alcohol bottle at the ready! Of course, for the nocino, I wouldn’t know where to find the walnuts. I guess I’ll have to taste yours, That’ll be a long wait, Christmas is 6 months away… Loved your family photos 🙂
Laura
Deal, come over with your husband around Christmas time. But what a pity, I have some extra walnuts!
Jagruti
What a beautiful post you have shared with us, never heard of Nocino, glad you are following your family recipes. I don’t think I can find green walnuts here in the UK:(
Laura
Thank you Jagruti, I know they are rare ingredients. That is what makes them a great Christmas gift
Jenn
It sounds delicious! I probably don’t have the patience to make it, but I sure would enjoy trying it. 🙂 I love the story behind your recipe – such great memories!
Laura
Thank you Jenn, I am looking forward to trying it as well
Noel Lizotte
Wow! That was a wonderful lesson. I appreciate learning more about other cultures and this was a peek into yours. I really love the old family photos. Keep the traditions alive!
Laura
Thank you, they are good memories as most have passed away
Christina Shoemaker
Love the family history and photos! I don’t think I’ve ever seen green walnuts before! This sounds like it must be amazing and how special that you’re continuing such a beautiful tradition!
Laura
Thank you, Christina I was delighted when I found the walnut tree. I looking forward to next stage.
Mayuri Patel
What an interesting article Laura. So much to learn about. Its the first time I’ve seen pictures of green walnuts. An Italian couple who ran a restaurant here in Mombasa did mention once that she makes her own liquor when I had mentioned to her that I’d tasted limoncello for the first time during our trip to Italy. Now waiting patiently for the bottled liquor.
Laura
thank you Mayuri, it is amazing how making liquor is an Italian family tradition even for those who left Italy long time ago. It stays into their heritage
Michelle Frank | Flipped-Out Food
I think that the quest to track down these rare ingredients would make for a fabulous trip! This sounds absolutely delicious. What gorgeous photos!
Laura
Thank you, now you have a reason to visit the Cote d’Azur
Beth @ Binky's Culinary Carnival
I have never tried Nocino! What an interesting recipe and a great way to use the walnuts! Thanks for sharing, Laura!
Cherie
Thanks for sharing your recipe! I’m curious how long you soak the alcohol-soaked walnuts in wine to make nocino wine?
Laura
Hello Cherie, you are very welcome. I am glad you find it of interest. You can soak the walnuts in the wine for at least 1 month. I actually left them in there and will use the wine to make mulled wine for Christmas.
Céline GARDÈRE
Great recipe which I think we’ll try! Loved the family picks and I couldn’t help noticing that Liam takes after your father and that my favourite artist looks like a male version of your aunt Lala (reminds me of his little face back when he was in my class).
Buona Pasqua
Laura
Funny you say that as I was looking at Liam the other day and I thought the same. I never thought about Francesco and my aunt but I can see that now.
aretephora
I just ran across your post… as I’m literally starting my first nocino. I live in Southern California and we have many California Walnut trees. I’m making two batches: 1) traditional with lemon, vanilla, and cinnamon; 2) with other spices like allspice, star anise, and cardamom. I’m very interested in your walnut-wine. What kind of wine is usually used? Do you add anything else to it? How long does it “rest”? Can you drink it plain, without mulling it? Thank you for your post; I will be checking out your other recipes soon!
Laura
Oh, I am so pleased you will make the Nocino. You will be delighted I can assure you. For the Nocino wine, you can buy any reasonably priced red or white wine, don’t spend too much money. A bottle around $4 to $5, I am not very familiar with Californian’s wine but here in France, a Beaujolais or Pinot Noir or a dry white would be fine. Keep the infusion no longer than 1 week, no need to add anything else. And yes, you can drink as it is.
Barbara Contini
Thanks for the suggestions. We have been making Nocino for several years following Cousin Bruno’s recipe (from Italy). After 90 days his recipe calls for the addition of a bottle of “robust” red wine. It doesn’t include the coffee beans, but I like that idea and will try it this year.
Laura
Interesting, I never heard of red wine in Nocino, but it sounds interesting. Let me know if you like the coffee, it does add an extra flavour
Donna Genova
I just made my second batch of Nocino (4 gallons) I live in Pennsylvania and we have many black walnut trees. I was looking to do something with the black walnuts and came across Nocino. Last year’s Nocino we will be drinking this Thanksgiving and Christmas. My husband took a sip a month ago and loved it. To the black walnuts i added Vodka, lemon zest and cinnamon sticks. This year I added cloves. also I will make another gallon using coffee beans. Do you use 1 coffee bean for each walnut? A question about using the strained black walnuts – do i soak the wine in the walnuts for 1 month or 1 week? We don’t have $4 or $5 bottles of wine here, but what types can I use? I have a case of Merlot that I’m not fond of so I was thinking to add the walnuts to that and maybe I’d drink it then. Thank you.
Laura
That sounds like a good production. Yes, I use 1 coffee bean for each walnut and if you are making the wine nocino soak it only for 1 week. The alcohol is very strong. You can use Merlot and if you warm it up you can make mulled wine for Christmas.
Johnnie
You are very mistaken about 95 percent alcohol being available only in Italy. Everclear is available is many states and its 190 proof.
Laura
Perfect, I am happy to hear. Thank you for letting me know. I will amend the text
Tim Harrison
Thanks for the recipe! My first batch of nocino was so successful two years ago that I’ve just picked my green walnuts for the second batch. I live in the UK and the park just across the road has several lovely walnut trees. Sadly we only have 40% ABV spirit available, but it seems to work well, and I don’t have to dilute so much with water at the end of the process. Incidentally, my walnut schnapps will be ready to drink in 2028…!
Laura
I am so glad to hear, you were lucky with the tree just across. I didn’t make a new batch this year as I have more types of liquors as working progress. Coming up shortly, strawberry and blueberry