A delicious liqueur made with fresh angelica, or ‘herb of the angels’, which is a lovely plant to grow in the garden. It grows wild in most northern countries of Europe and also in the Pyrenees. In the United States, it is also a plant of the most northern areas. Cut the stems in late summer with scissors.

Ingredients

225g (8oz) freshly cut angelica stems
600ml (1 pint) brandy
175g (6oz) caster sugar

Method

Wash, dry then cut the stems into small pieces and place in a large, sterilised preserving or lidded jar.

Cover with the brandy, then seal with a lid and store in a cool, dark place for 2–3 months.

When you are ready to strain the liqueur, stir the caster sugar and water in a small pan over a gentle heat until the sugar has completely dissolved, then bring to the boil. Boil for 1 minute, then leave to get completely cold.

Strain the brandy through a nylon sieve or funnel, lined with two layers of muslin, into a sterilised jug. Stir in the sugar syrup, then pour into a sterilised bottle with a  screw-cap. Seal tightly, label and store in a cool, dark place until you wish to drink it.