Ingredients for Angelica Liqueur
- Fennel Seed
- Anise Seed
- 1 teaspoon coriander seeds
- 5 whole cloves
- Angelica
- Caster Sugar
- 1 liter high-quality vodka
How to Make Angelica Liqueur
- Gently crush 1 teaspoon of fennel seeds, 1 teaspoon of aniseed, 1 teaspoon of coriander seeds, and 5 whole cloves using a mortar and pestle. Chop 200g of fresh angelica stems into 2cm pieces.
- Place the crushed seeds and chopped angelica stems into a large, sterilized preserving jar (at least 1-liter capacity).
- Add 400g of granulated sugar to the jar.
- Pour 1 liter of high-quality vodka over the sugar and angelica mixture. Stir gently to dissolve the sugar. Place the jar in a sunny window for two weeks, swirling the contents daily.
- After two weeks, line a fine-mesh sieve or funnel with muslin cloth. Carefully strain the liqueur into a sterilized bottle.
- Seal the bottle tightly and store it in a cool, dark place for at least 4 months (longer is better!), allowing the flavors to mature and meld.
- Once matured, serve your Angelica Liqueur in small quantities. Garnish each glass with a small piece of candied angelica for an elegant touch.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
906g
Fat
0g
Carbs
76g
