Angelica Liqueur Recipes

ANGELICA LIQUEUR

Steps:

• In a glass jar, place the angelica root and add 2 oz vodka, seal tightly and let sit 2 weeks.
• Using a mortar and a pestle, grind up the cardamom and apricot seeds. Put this, along with the marjoram, allspice, star anise, cinnamon, and coriander in a glass jar. Add 2 oz vodka, seal tightly, and let sit for a week.
• Make sugar syrup by combining sugar, water, and citric acid. Heat and stir till all of the sugar is dissolved, about 15 minutes.
• Take your cardamom vodka and strain with a coffee filter. Combine with another cup of vodka and the sugar syrup. Add the angelica root vodka in small portions until you like the flavor.
• Let sit for 2 months and then test the flavor again. Add more syrup, vodka or angelica vodka if need be.

ANGELICA LIQUEUR

Steps:

• Crush the fennel, aniseed, coriander seeds and cloves a little and chop the angelica stems.
• Put the seeds and angelica stems into a large preserving jar.
• Add the sugar.
• Pour on the vodka and leave by a sunny window for 2 weeks, swirling the mixture daily.
• Strain through find muslin into a sterilised bottle and seal.
• Leave in a dark place for at least 4 months.
• Drink in small quantities with a piece of angelica in each glass.

HOMEMADE CRYSTALLISED ANGELICA

Steps:

• Choose stalks that are young and tender.
• Cut the stalks into into 3-4 inch lengths, put them into a pan, cover with water and bring to a boil.
• Drain and scrape away tough skin and fibrous threads with a potato peeler.
• Return the angelica to the pan, pour on fresh boiling water and cook until green and tender (about 5 minutes or less).
• Drain the stalks and dry them.
• Put them into a bowl and sprinkle granulated sugar between layers.
• Cover and leave for 2 to 3 days.
• Slide contents of the bowl into a heavy-based pan. Bring very slowly to the boil and simmer until the angelica is tender and looks clear.
• Drain, then roll or toss the shoots on greaseproof paper with sugar.
• Then dry off the angelica in the oven, using the lowest temperature about 3 hours.
• Wrap and store after cooling completely.