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Description of apparatus, advice

polish flags

Green  walnut  tincture


  • Green walnuts  2 kg
  • Spirits  3 liters
  • Water  1,5 liters
  • Linden honey or buckwheat honey  1 litre
  • Carnations  15 pieces
  • One lemon juice
  • Cinnamon bark  2 pieces
  • Nutmeg grated a quarter of a bullet

     In mid-July collect green nuts, cut into quarters and put in a jar. Mix the spirit with water, pour into the jar, add spices. Leave on a sunny window sill for 4 weeks. Then pour the liquid and add honey to the nuts. After two weeks pour the honey. Pour hot water over the nuts in the amount of half a litre, strain them. Combine all the liquids. Depending on the honey used, the tincture may not be very clear - it may be additionally filtered. If you want a crystal-clear tincture, we should first of all honey or sugar dissolved in water - we should longer boil it and collect it from the top of the scum. Then we pour the fruits with such a solution, then we drain them. After a few months of clarifying and ripening we pour the tincture into dark bottles and tightly cork. The tincture changes its taste during the ripening process. It is worth to wait 2 years until the full taste is revealed.