Thread: Angelica Liqueur - Ratafia d'angélique

Back again!

The next step was to drain off the stems and spices and add sugar. The recipe calls for 225g sugar, suggesting that more may be required, which it did. I guess I would have added another 40 plus grams...melted the sugar in a little water and let it bubble for about six minutes, allowed it to cool for a few minutes and then stirred it into the liquour...so the lid is back on and another month to wait...as it is at the moment, the angelica flavour is greater than subtle and with the sugar have equalised the alcohol...it has got a nice balance...I love the colour!!

Here it is...