Green Walnut Liquer
It is a traditional Romanian liqueur recommended for ailments of the lungs and stomach. This recipe comes, in fact, from a Romanian Christian Orthodox Monastery. As you may know, monasteries are veritable archives of traditional cooking, especially food fit for fasting during Lent and holidays. They are also keepers of traditions when it comes to natural cures of many kinds, including this recipe
This is green walnut liqueur, made from unripe walnuts. For this recipe you need some bottles, but make sure they are made of tinted glass, not clear. You also need two kinds of spirits, one weaker, 20 degrees at the most, and one stronger, such as vodka, around 40 degrees, both as neutral in taste as possible.
România Internațional, 10.10.2013, 18:30
It is a traditional Romanian liqueur recommended for ailments of the lungs and stomach. This recipe comes, in fact, from a Romanian Christian Orthodox Monastery. As you may know, monasteries are veritable archives of traditional cooking, especially food fit for fasting during Lent and holidays. They are also keepers of traditions when it comes to natural cures of many kinds, including this recipe
This is green walnut liqueur, made from unripe walnuts. For this recipe you need some bottles, but make sure they are made of tinted glass, not clear. You also need two kinds of spirits, one weaker, 20 degrees at the most, and one stronger, such as vodka, around 40 degrees, both as neutral in taste as possible.
Take half a kilo of walnuts and slice them lengthwise so they can fit in the bottles. Mix them with half a kilo of sugar, then put them in the bottles and tie with cheesecloth at the mouth. Traditionally the bottles are left in the sun all summer.
For the next step, the bottles are topped with the weaker spirit and left for another 14 days. The resulting liquid is drained and preserved. Next the bottles are topped with the stronger spirit, and left another 14 days.
Drain this liquid too, then mix it with the first liquid which you have kept aside. Leave the combination to blend for a few more days. It is now ready to be enjoyed both as a digestive and for its curative properties in conditions of the lung and airways. It is also good for colds.
Enjoy!
