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Ratafia

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a Walnut (strong) liquor, typical from the region I come from: Ticino, south of Switzerland. It's really good after a big meal, to help your digestion system. That would be how we normally serve it. But you can have a shot any time you want! eheheh

This is a Walnut (strong) liquor, typical from the region I come from: Ticino, south of Switzerland. It's really good after a big meal, to help your digestion system. That would be how we normally serve it. But you can have a shot any time you want! eheheh

Ingredients

Serves: 2-4

Metric Cups
  • 1 litre grappa (a good Grappa - this determines how good the liquor will be)
  • 400 grams sugar
  • 3 cloves
  • 3 centimetres cinnamon sticks
  • 13 coffee beans
  • 12 green walnuts (cut in 4 with their
  • 1¾ pints grappa (a good Grappa - this determines how good the liquor will be)
  • 14 ounces sugar
  • 3 cloves
  • 1⅙ inches cinnamon sticks
  • 13 coffee beans
  • 12 green walnuts (cut in 4 with their

Method

Ratafia is a community recipe submitted by Sispaddy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix all the ingredients and leave soaking in the sun for 40 days, shaking the container every day.
  • Filter and bottle.
  • Mix all the ingredients and leave soaking in the sun for 40 days, shaking the container every day.
  • Filter and bottle.
  • Additional Information

    It is said that you must prepare this in June, supposedly because that's when the walnuts are ready for Ratafià making.

    It is said that you must prepare this in June, supposedly because that's when the walnuts are ready for Ratafià making.

    Tell us what you think