Beech Leaf Noyau

Noyau, the French derivative of the word for fruit kernels. Crème de Noyau was often made from the stones of peaches and apricots to create an amaretto like liqueur. These variant harnesses the nut like aromas of beech leaves to create a liqueur that is earthy, sweet and balanced. Stunning served on ice with tonic

Who knew what bounty thrives in their back yard?

A little time and patience and you will be rewarded…

noyau, foraged recipes, homemade liqueur, hedgerow food, beech leaf , edible leaves, edible flowers, wild food, craft cocktails

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Author: Suze Morrison

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Beech Leaf Noyau

Prep time: 20 MinCook time: 5 MinTotal time: 25 Min

Noyau, the French derivative of the word for fruit kernels. Crème de Noyau was often made from the stones of peaches and apricots to create an amaretto like liqueur. These variant harnesses the nut like aromas of beech leaves to create a liqueur that is earthy, sweet and balanced. Stunning served on ice with tonic

Ingredients

• 700ml Bottle Citrus forward Gin
• 220g Caster Sugar
• 350ml Brandy
• 1 Vanilla Pod
• Large Mason Jar
• Enough Young Beech Leaves to half fill your jar

Instructions

1. Loosely pack your jar with the young tender beech leaves, taking care to shake off any bugs. Pour over the gin and use a spoon to immerse all the leaves in the liquid. Leave in a cool dark place for 3-6 weeks, depending on the flavour you are looking for.
2. In a small pan, add the sugar, 350ml water and the vanilla pod, along with the scraped seeds. Dissolve over a low heat then boil for 3-5 minutes. allow to cool to room temperature then remove the vanilla pod.
3. Once cool, strain the beech leaves from the gin and discard. Add the brandy and vanilla syrup and mix well. Divide between 2 bottles and store e in the fridge for up to 3 months.

https://gourmetglow.co.uk/recipes/beech-leaf-noyau

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