Nut Wine Recipe

Craft this exquisite Nut Wine, a treasured recipe from Emmanuelle Mercier's cookbook (Strasbourg, France). Tradition holds that the nuts should be harvested around July 14th for the best flavor. This unique recipe promises a rich, nutty liqueur, perfect for special occasions or as a sophisticated after-dinner treat. Discover the secrets of this centuries-old recipe and impress your guests with your culinary skills!

Prep Time 60 mins
Cook Time 132495 mins
Calories 129.6 kcal
Protein 1g
Rating 0.0 (1 Reviews)
Nut Wine 90

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Nut Wine

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How to Make Nut Wine

  1. Gather 1 kg of fresh walnuts (or your preferred nut variety) and gently crack them, reserving the kernels.
  2. In a large, clean glass jar, combine the 1 kg nut kernels with 2 liters of high-quality neutral grain alcohol (e.g., vodka or Everclear). Seal the jar tightly.
  3. Let the mixture steep in a cool, dark place for exactly 3 months, gently shaking the jar weekly.
  4. After 3 months, carefully strain the mixture through a fine-mesh sieve or cheesecloth, pressing gently on the solids to extract as much liquid as possible. Discard the solids.
  5. Add 1 kg of granulated sugar to the strained nut liquid. Stir until the sugar is completely dissolved.
  6. Transfer the mixture to a clean, airtight bottle.
  7. Allow the nut wine to settle for an additional 2 to 3 days before serving. For best results, let it age for several months to allow the flavors to further develop.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

111g

Fat

1g

Carbs

9g

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