Recipe from Yves Berenger.
This recipe is traditionally prepared in late June (around the festival of Saint Jean).
Ingredients:
- 7 bottles of red wine
- 45 walnuts chopped in four, in another recipe it calls for a total of 25 nuts, but I think that 45 nuts for the 7 bottles is the best!
- 1/2 quart of eau de vie
- 10 cups sugar
Preparation:
Allow the walnuts to macerate for 40 days in the mixture of wine and eau de vie. Stir often. Filter. Put in bottles.