Gieblis Walnut Liqueur with Ripe Walnuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 d 21 hrs 12 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g walnuts, ripe and dried
- 700 ml double grain 38%
- 60 g suar
- 40 g rock suar, white
- 0.5 ½ pack vanilla sugar
- 20 drops vanilla flavor
Print Recipe
Pin Recipe Instructions
- I made the liqueur with freshly picked, dried and cracked ripe brown walnuts from the tree. Of course, you can also buy nuts that you have bought here.
- Put all ingredients in a larger container and let it steep for 6 - 8 weeks in a dark place, e.g. in the storage room. Shake occasionally, especially at first!
- After the ripening period, sieve and filter the liqueur. I always use two paper kitchen towels, as they are more stable than coffee filters, and place them in the funnel of the coffee machine.
- The walnuts soaked with alcohol can still be used for other purposes, e.g., Mix with ice cream.
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