Angelica Liqueur Food
ANGELICA LIQUEUR
Make and share this Angelica Liqueur recipe from Food.com.
Provided by Missy Wombat
Categories Beverages
Time P4m18DT10m
Yield 1 litre
Number Of Ingredients 7
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.
ANGELICA LIQUEUR
Make and share this Angelica Liqueur recipe from Food.com.
Provided by Alia55
Categories Beverages
Time P14DT20m
Yield 1 bottle
Number Of Ingredients 14
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.
HOMEMADE CRYSTALLISED ANGELICA
I have a recipe in my cookbook for homemade angelica liqueur but you need crystallised angelica which can be hard to find. If you have your own plant, you can make your own.
Provided by Missy Wombat
Categories Fruit
Time P3DT30m
Yield 1 batch
Number Of Ingredients 2
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.
Nutrition Facts : Calories 774, Carbohydrate 200, Sugar 199.8
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