Recipe of the Liqueur with Walnuts and Licorice

Here’s how to prepare the Nocino liqueur in its delicious variant: the Nocino flavored with Licorice.
Every year on June 24, on the occasion of the feast of San Giovanni, the walnuts are harvested to make this excellent and fragrant liqueur. They must be harvested still green before the morning dew settles on them. If not on June 24, within the first days of July.
Therefore, according to tradition, 24 green walnuts collected by a woman would be needed to prepare the walnut tree, who, climbing barefoot on the walnut tree, picks the most beautiful walnuts with her hands, without any metal tool, which would cause the walnuts to oxidize and it would affect the peel.
The walnuts are then left to macerate in alcohol until autumn, when it’s time to add the syrup. After that the walnut liqueur will be left to rest until Christmas.
Nocino alla Licorice – an exquisite digestive liqueur, intense and rich in aromas – will then be ready to be tasted!

Ingredients for 500 ml of alcohol

  • 15 green walnuts with soft husks, possibly harvested on June 24th
  • 500 ml of 95 ° C alcohol for food use
  • 2 cloves
  • 2 lemon zest (organic)
  • 1 star anise seed (if desired)
  • 1 teaspoon of Licorice Powder 
  • 2 Licorice Roots
  • 180 ml of water
  • 250 g of granulated sugar
  • an airtight glass jar


  1. Wash the walnuts and dab them with a cloth.
  2. Put on the latex gloves to cut the walnuts into 4 pieces and place them cut into an airtight glass jar.
  3. Combine the alcohol, lemon zest, licorice roots, cloves, star anise and half a teaspoon powdered licorice (it is the licorice that will flavor the nocino and personalize it, making it special).
  4. Mix everything and seal tightly.
  5. Leave to macerate for 40/45 days by placing the jar in a sunny place. Shake the jar once a day. The mixture will get darker and darker.
  6. After 45 days, prepare the syrup: pour the water into a saucepan, add the sugar and, over low heat, dissolve the sugar, stirring continuously.
  7. When it comes to a boil, remove from heat and allow the syrup to cool completely.
  8. Filter the alcohol with a very tightly meshed sieve for at least 2-3 times.
  9. Add the syrup to the filtered alcohol and mix gently to mix well.
  10. Bottle the resulting liqueur. Store in a cool, dark place for about 4 months.

Nocino will be perfect to taste at Christmas!

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