“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.”
72hrs 30mins
1 batch

Ingredients Nutrition


  1. Choose stalks that are young and tender.
  2. Cut the stalks into into 3-4 inch lengths, put them into a pan, cover with water and bring to a boil.
  3. Drain and scrape away tough skin and fibrous threads with a potato peeler.
  4. Return the angelica to the pan, pour on fresh boiling water and cook until green and tender (about 5 minutes or less).
  5. Drain the stalks and dry them.
  6. Put them into a bowl and sprinkle granulated sugar between layers.
  7. Cover and leave for 2 to 3 days.
  8. 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.
  9. Drain, then roll or toss the shoots on greaseproof paper with sugar.
  10. Then dry off the angelica in the oven, using the lowest temperature about 3 hours.
  11. Wrap and store after cooling completely.

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