Angelicaliqueur Recipes

ANGELICA LIQUEUR RECIPE

Steps:

• Combine all herbs, nuts and spices with vodka in a 1 quart or larger aging container. Cap tightly and shake daily for 2 weeks. Strain through a fine muslin cloth or coffee filter, discarding solids. Clean out aging container. Place liquid back in container. Place sugar and water in saucepan and stir to combine over medium heat. When sugar is completely dissolved, set aside and let cool. When cool combine with food coloring and add to liqueur liquid. Cap and allow to age and mellow in a cool, dark place for one month.
• Finally, just enjoy your drink!

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.