Creative Sustenance

Culinary and other adventures in foraging, gardening, urban farming and more, in Wisconsin and the Midwest.

Nocino update

Today I took the second step in making nocino, the walnut flavored liqueur I started over a month ago. The original July 23 blogpost is here. Today I filtered the walnuts and lemon peel from the alcohol, made the spiced simple syrup, and added it to the tea-stained alcohol. I'll let it sit for at least another 40 or more days before sampling.

Nocino, step II, strained, spiced simple syrup added.

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