@thebutterwitch: It’s time for my favorite foraging adventure — we’re making Nocino!!! 🌿 For this recipe, we’re using green (unripe) walnuts to make a traditional Italian digestif. Ideal for sipping after a meal, Nocino tastes like what I can only describe as winter magic. It’s dark, sweet, and lightly bitter with a medley of warm spices, making it delicious in cocktails like an Old Fashioned or Manhattan, or served on the rocks with a little bubbly water and a twist of lemon. It also works to flavor desserts, and it’s divine drizzled over vanilla ice cream. I make a big batch of this every year and give little bottles out as gifts for Christmas, when the Nocino is at its best. You can use any variety of unripe walnuts for this, typically English or Black walnuts. Chop them into quarters (you might want to wear gloves and an apron - they can stain hands, clothes, and surfaces!) The nuts should be relatively easy to slice into with a sharp knife. You’re aiming to gather them before the shell starts forming on the walnut. Typically, they’re about the size of a small lime, bright green, and still attached to the tree. Layer walnuts, lemon peel, spices and sugar in a large clean glass jar. Try to distribute the spices and sugar evenly, layering as you go. Top with vodka, making sure the walnuts are completely covered but leaving just a little bit of space at the top so you can shake it up effectively. Give the whole thing a nice healthy shake and store in a cool dark place for 6-8 weeks. You’ll want to give it a good shake at least every few days while it’s infusing. Strain the mixture and compost the nuts and spices. Pour the liquid into a clean glass jar and place back in a cool dark cupboard. Let it sit at least another month for the best flavor. The longer it sits, the more the tannins will mellow and smooth. Cheers! #foraging #cocktails #kitchenwitchery #wildcraft #foragetok

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Saturday 18 July 2026 16:30:47 GMT