Even in wine-producing districts of France, there is great interest in making wines and spirits at home, flavoured with fruit and flowers from the hedgerow and garden.
These two recipes appeared in a booklet published by the French equivalent of our magazine Vole. I have been able to make the angelica version because angelica seeds everywhere in my herb garden and I am glad to find more ways of using it.
Cut the angelica stems into short sections and place in a large jar or wide-necked bottle. Add the nutmeg, cinnamon and the eau-devie. Seal the jar and leave for 4 days.
Dissolve the sugar in the water over low heat, bring to the boil and simmer for 4 minutes. Cool then add to the angelica mixture. Leave overnight and strain through a very fine sieve or coffee filter.
Bottle up the liqueur and make a pretty label with the name and date. This concoction is recommended as a digestive after meals.
© 1987 Geraldene Holt. All rights reserved.