Wash the green walnuts thoroughly to remove any dirt or impurities.

Cut each walnut into quarters using a sharp knife to increase surface area for infusion.

Place the quartered walnuts in a large jar and add 1 liter of vodka, 300 grams of sugar, cinnamon sticks, cloves, star anise, and lemon zest.

Seal the jar tightly and shake gently to begin dissolving the sugar.

Store the jar in a cool, dark place for 6 weeks, shaking gently once a week.

After 6 weeks, strain the mixture through a fine strainer or cheesecloth into a clean container to remove solids.

Use a funnel to pour the strained nocino into a decorative bottle for storage.

Allow the bottled nocino to age for an additional few weeks if desired before serving.

Serve the nocino chilled or at room temperature as an after-dinner digestif or mix into cocktails.