Orlando Murrin

Green walnut liqueur

Preparation info
  • Makes about

    1.5 litres

    • Difficulty

      Easy

Appears in
A Table in the Tarn: Living, Eating and Cooking in South-west France
A Table in the Tarn

By Orlando Murrin

Published 2008

  • About

If you have a walnut tree in your garden, make this aromatic liqueur, which has a fresh, almost menthol flavour. At our neighbours’ house (for this is Mauricette’s recipe) this is a joint effort - Gilbert picks and smashes the walnuts, Mauricette does the bottling.

Ingredients

  • fresh, undamaged green walnuts to half fill a 2-litre jar
  • about 1.5 litres

Method

Wash and pick over the walnuts, which should be green but firm. Bash each one once with a hammer so it releases its juices and put in the jar (this makes a lot of mess and the juice stains terribly). Half fill the jar with walnuts, then fill the jar to the top with the alcohol. Shake well and leave for three months.

Strain the green-brown liquid into a bowl or jug and discard the walnut