NOCINO LIQUEUR

INGREDIENTS:
one litre of "Grappa"
ten walnuts with husks
150gr of sugar
half a glass of water

PREPARATION:
Allow the nuts to soak in the "Grappa" for 30 days. Once this period has lapsed, remove the nuts from the "Grappa", melt the sugar in the boiling water and mix it to the "Grappa". Mix the solution well and serve it as a digestive.
To obtain the best possible Nocino liqueur, gather the nuts between the 20th and 30th of June, when the fruit is not yet ripe.

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