It’s time for another type of liqueur! When I was at my parents’ house the other day, they proudly told me about the walnut tree in their garden. This year is the first year it carries nuts, and there are a LOT of them. What better way than to use them for a nice liqueur?
It’s important to pick the walnuts from the tree when they’re still green. Usually, this is until the end of June.The green nuts are easy to cut but can give stains on your hands. If you don’t want to walk around with these brownish stains, use gloves (or sandwich bags!) while cutting the nuts. You don’t have to peel them, just give them a good wash. This liqueur is nicely stashed in the dark laundry room together with the Rhubarbello I made two weeks ago. Excited to see the results!
Of course, I will give a new update when the liqueur is ready!
Makes 3 litres
What you need
- 20 walnuts (green ones, freshly picked from the tree)
- 500 g sugar
- 1 l jenever (Dutch gin)
- 1 l semi-sweet white wine
- 4 cinnamon sticks
- 6 cloves
- Preserving jar (3.5-4 litres)
- Preserving bottles for your final product
- Muslin (cheese) cloth
- Wash the walnuts and cut them into quarters. Put them in the preserving jar with all other ingredients.
- Close the jar tightly and put it away in a dark place for 40 days – shake the jar daily.
- After 40 days, the coarse pieces are filtered by a cheesecloth that you put in a colander. Then filter through a coffee filter to filter out the small pieces.
- Pour the liqueur into clean bottles and let it ripe for another 3 months.