Steps
- Wash 850g of fresh green walnuts in their husks, then halve them. Place in a large sealable glass jar with 2 cinnamon sticks and 3 cloves.
- Peel the yellow zest from 1 unwaxed lemon, avoiding the white pith, and add it with 1 liter of food-grade neutral alcohol, at 96% alcohol by volume. Seal the jar.
- Infuse in a sunny place for 40 days, shaking daily. Strain, reserving the infused alcohol and discarding the walnuts and spices.
- Bring 500ml of water and 500g of sugar to a boil in a saucepan, stirring until dissolved. Remove from the heat and cool completely, then mix with the infused alcohol.
- Transfer to tightly sealed bottles and let mature for 3-4 months before pouring into small glasses.