Drinks
Ratafia (Andorran Herbal Walnut Liqueur) (Ratafia)
Ingredients
- - Green (unripe) walnuts, quartered — 15 pieces (15 pieces)
- - Neutral grape spirit or brandy — 1L (4 cups)
- - Sugar — 250g (1 1/4 cups)
- - Water — 200ml (3/4 cup plus 1 tbsp)
- - Cinnamon stick — 1 (1)
- - Mixed dried mountain herbs (such as mint, thyme, and lemon verbena) — 15g (1/4 cup)
- - Orange peel strips — 2 (2)
Method
- Combine the quartered green walnuts, cinnamon stick, dried herbs and orange peel in a large sterilised jar.
- Pour the spirit over the mixture, ensuring everything is submerged.
- Seal the jar and let steep in a cool, dark place for 6-8 weeks, shaking gently once a week.
- Strain the infused spirit through a fine strainer, discarding the solids.
- Warm the sugar and water together in a saucepan until dissolved to make a light syrup; let cool.
- Combine the strained spirit with the syrup to taste, adjusting sweetness as desired.
- Bottle and let rest for at least 2 more weeks before serving.
Introduction: A fragrant herbal liqueur infused with green walnuts and mountain herbs, traditionally made in early summer and enjoyed as a digestif.
Cultural Background: Ratafia is a treasured homemade liqueur across the Pyrenees, with each Andorran family often guarding its own specific blend of mountain herbs collected around the feast of Saint John in late June.
Tips: Use a genuinely dark, cool spot for steeping to preserve the delicate herbal flavours. Green walnuts must be harvested while still soft enough to quarter easily with a knife.
Variations: Adjust the herb blend to personal or family preference — this is traditionally a personalised recipe. Add a vanilla pod during steeping for a rounder flavour.
Vegetarian/Vegan: Naturally vegetarian and vegan as written.
Serving Suggestions: Serve in small glasses as a digestif after a meal.
Storage: Store bottled in a cool, dark place; the flavour continues to mellow and improve for months.
Reheating: Not applicable — served at room temperature or lightly chilled.
Nutrition: 120 kcal | Protein 0g | Carbs 14g | Fat 0g
FAQs:
Q: When are green walnuts traditionally harvested for this recipe? A: They’re traditionally picked around the feast of Saint John in late June, while still soft and unripe. Q: How long does ratafia keep? A: Properly bottled and stored in a cool, dark place, it keeps for years, with the flavour mellowing further over time.
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