Nut Brandy

Chop the green nuts (the shell from the kernel should still be light), put them in a large glass and pour the fruit brandy. Leave in a light place for 5-6 weeks. Ideally on a windowsill without direct sunlight.

Then filter the mixture. Boil sugar with water, cloves and cinnamon bark to a weak thread (put a drop between two fingers and when pulled apart, a delicate thread is formed, which quickly breaks off).

Let cool and remove the spices. Mix the mixture with the sugar solution, bottle and store in the dark.

After another 8 weeks, the nut brandy is ready to drink.

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