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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.
- What is Nocino
- and NOW is the time!
- First challenge: Where do I find green walnuts
- When to pick the walnuts
- Walnut hull benefits
- Where I found the walnuts
- The second rare ingredient
- Where I found this Italian liquor Nocino recipe
- How to make the Nocino
- It is best to wait until Christmas to drink it!
- Tips for making the Nocino
- Why you shouldn’t throw away the walnuts?
- Nocino Recipe
- Ingredients
- Instructions
- Notes
- Tips for making the Nocino
- Nutrition
- Recipes you might also like
- More Italian Homemade Liquors
- Desserts you can serve with Limoncello
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.
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 only find in Italy!
Here on the Cote d’Azur, it is easy to drive to the Italian frontier and buy it in Ventimiglia.
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.
If you cannot buy the 95% pure Alcohol, use Vodka but do not add the syrup.
Where I found this Italian liquor Nocino recipe
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.
Starting from the left my Aunt Clementina (my mother’s older sister), my Aunt Anna (my father’s older sister), my Aunt Lalla (my father younger sister) and last my Aunt Liliana, (my father’s older brother’s wife)
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
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.
- 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.
- 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, this Italian liquor Nocino is a special treat to give friends at Christmas.
One of mine is for Elisabeth!
Tips for making the Nocino
- 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
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.
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 drink it as a mulled wine!
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% pure alcohol if you cannot buy it replace with Vodka and don't add sugar and water
- 16 green walnuts
- 16 cloves
- 16 coffee beans
- 1 pinch cinnamon
- 1 lemon zest
- 17 oz sugar
- 2 cup water
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 !
Notes
Tips for making the Nocino
- 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
Nutrition
Recipes you might also like
More Italian Homemade Liquors
For more homemade liquor recipes, check out the category: Drinks & homemade liquors
Also check the recipes below:
Desserts you can serve with Limoncello
Here is a list of desserts you can serve with limoncello:
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!
Thank you Elaine, when you come to France I make sure to have one without coffee
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 🙂
Deal, come over with your husband around Christmas time. But what a pity, I have some extra walnuts!
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:(
Thank you Jagruti, I know they are rare ingredients. That is what makes them a great Christmas gift
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!
Thank you, they are good memories as most have passed away
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!
Thank you Jenn, I am looking forward to trying it as well
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!
Thank you, Christina I was delighted when I found the walnut tree. I looking forward to next stage.
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.
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
I think that the quest to track down these rare ingredients would make for a fabulous trip! This sounds absolutely delicious. What gorgeous photos!
Thank you, now you have a reason to visit the Cote d’Azur
I have never tried Nocino! What an interesting recipe and a great way to use the walnuts! Thanks for sharing, Laura!
Thanks for sharing your recipe! I’m curious how long you soak the alcohol-soaked walnuts in wine to make nocino wine?
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.
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
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.
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!
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.