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To ostatni moment, aby zrobić likier z zielonych orzechów włoskich, zanim w środku nie zacznie utwardzać się łupinka. Ja od dwóch lat korzystam z tego przepisu Davida Lebovitza, czasami wprowadzając niewielkie zmiany. I tak mam świetną orzechówkę!
Moja pierwsza partia z ubiegłego roku jest przyjemnie gorzkawa, a David pisze, że każda jest inna, czekam więc z niecierpliwością, co wyjdzie z tegorocznej.
Likier z zielonych orzechów włoskich:
0,7 l wódki (najtańszej, nie Absoluta a absolutnie najtańszej – tak radzi David)
350 g cukru
10 zielonych orzechów włoskich
1/3 laski wanilii
1 laska cynamonu
skórka z 1/2 cytryny (lub pomarańczy)
Orzechy umyć i pokroić na ćwiartki. Skroić skórkę z umytej cytryny. Laskę wanilii przekroić wzdłuż. Wszystkie składniki włożyć do słoja i zamieszać. Trzymać 2 miesiące w kuchni, potrząsając codziennie, aby cukier się rozpuścił, potem można odcedzić i przelać do butelek. Na zdrowie!
Ważna uwaga:
orzechy brudzą: deskę, ubrania, ręce, wszystko! Aby nie zniszczyć sobie ubrań, zakładamy czarny, stary T-shirt, obowiązkowo kroimy w rękawiczkach (chyba że nie przeszkadza nam bieganie przez kilka dni z czarnymi plamami na skórze dłoni), jeżeli mamy jasne, drewniane deski, to na nich też zostaną plamy – radzę więc zabezpieczyć je folią.
Zdjęcie poniżej przedstawia nalewkę po dwóch dniach, widać jak nabiera pięknego koloru.
