Nocino made at home:
30 walnuts (collected on the 25th of June)
1½ l of pure Alcohol
750 gr. sugar
10 gr. cinnamon
10 gr. cloves
rind of 1 lemon
400 ml water
Cut the 30 green walnuts with the kernel into 4 parts and put them in a 3 litre jar, add the alcohol and half of the sugar along with the spices and lemon rind. Tightly seal the jar and place the infusion in a sunny place in direct sunlight.
With the water and the other half of the sugar, a water and sugar syrup will be prepared, by melting the sugar in lukewarm water on a low heat.
During the time that the infusion remains in the sun, ensure that the walnuts are covered at all times by syrup prepared previously and every 2 or 3 time per week turn the jar to maintains all the nuts under the direct sun.
After 2 months the infusion of walnuts, alcohol and other ingredients will have a mauvish-black colour - at this point add the remaining syrup and remove from the sunlight.
The infusion should be bottled during Autumn equinox; it should be filtered with special paper cones or with layers of gauze in the funnel.
Store the bottle in the cellar and consume after one year.
Serve ice cold; ideal as digestive after a meal.