Gieblis Walnut Liqueur Made from Green, Unripe Walnuts
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 d 18 hrs |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g walnuts, reen and unripe
- 700 ml vodka
- 60 g suar, brown
- 40 g rock suar
- 1 pinch (s) cinnamon powder
Print Recipe
Pin Recipe Instructions
- The unripe walnuts are harvested with the shell still green. This is scratched on the side and left to lie / mature for a few days. Then the bowl can be easily removed. Wear gloves, otherwise the fingernails will turn brown, which can no longer be removed.
- Now the shell of the walnuts should be paler than that of ripe, dark walnuts. Crack these open and put the nuts with the other ingredients in a container and store in the dark for 6 weeks.
- Sieve, filter and bottle the finished liqueur.
- The difference to liqueur made with ripe walnuts later lies in the color and taste of the liqueur.
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