Put 2kg of grappa (24%) in a container with 39 walnuts gathered on St. John’s Night (24th June) cut into quarters, 10 cloves, a piece of Ceylon cinnamon, and the rind of half a lemon. Put the container out in the sun for 40 days, stirring it every day. On the 3rd of August, boil 400 grams of water with 1kg of sugar. Leave to cool and combine with the alcoholic mixture, after straining the mixture through gauze. Mix well. Store in an airtight bottle and keep this delicious liqueur away from those with a sweet tooth!