Nocino, Italian walnut liqueur

Directions

1. Harvest walnuts in the morning, traditionally on June 24th (Saint John’s Day), or a few days earlier depending on the season: the blade should pass through the walnut shell without encountering any resistance. ≈ 3 min
2. Wash them, drain them, cut them into four pieces, and place them in a 2-liter jar. ≈ 8 min
3. Add the grappa and the zest of 3/4 of the lemon, but not the white peel. ≈ 3 min
4. Add the cloves and cinnamon, seal tightly, and place in the sun. ≈ 3 min
5. Leave the grapes to dry in the sun for 4 weeks, shaking them daily. ≈ 3 min
6. Add the sugar and let it sit for another 2 weeks, shaking it daily. ≈ 3 min
7. Filter and bottle. ≈ 3 min