Looking forward to foraging

TravellingAbuela

Lotus-eater wrote: »

I've tried that and other ways, I can categorically state the best way to do them, is to go a bit psycho on them with a fork, pierce each one, once or twice, works a treat and really lets the flavour out.

Like you I have tried various ways with Sloes and agree the stabbing method is best. I use a cocktail stick. Although it is somewhat time consuming!

Lotus-eater

TravellingAbuela wrote: »

Like you I have tried various ways with Sloes and agree the stabbing method is best. I use a cocktail stick. Although it is somewhat time consuming!

Blimey that would take ages When I first did it, I started off doing each sloe individually, then I got very tired of that, so I piled them all up and stabbed repeatedly through the pile, it doesn't seem to matter how mashed up they are, we strain it when it's done anyway.

Miró

Thanks for all the info re sloes and sloe gin :j

I went back today to the bushes I had my eye on and the sloes were all big and fat and reasonably squishy so took a chance and picked a load. Been reading up on the freezing/stabbing/bashing malarkey and came across one recipe which advocates freezing then stabbing so I'm thinking if the skins haven't split after the freezing then I'll set about 'em with a fork. (Belt and braces approach!!) I noticed some recipes are just sloes/gin/sugar but others suggest a bit of almond essence or a vanilla pod??? Any thoughts??? Don't want to make any mistakes with my lovely gin Now off to drink a few G & T's....just to make room in the bottles for the sloes you understand....cor...the sacrifices you have to make...;):rotfl:

wssla00

I have my eye on some lovely plums on a wild plum tree near me. Will take a look next weekend!

TravellingAbuela

I just use sloes, gin and sugar. When I made my first batch I left it (turning the parfait jar gently everyday) for about 3 months. Upon removing the lid shortly before Christmas I took a sniff and nearly fell on my back from the fumes - OH said it smelled like paint stripper! I thought I had wasted a good bottle of gin but after a day or two minus lid the fumes subsided and it smelled (and tasted) much more palatable. In fact the bottle never made it to Christmas!! Now I make more than one bottle!

little_miss_welsh

Hi there

I am after a bit of help please. Have just moved area and would love to make some sloe gin. I have been for a wander down the lanes and found a few bushes with what I think are sloes on it

But my question is - how do i tell a sloes a sloe?! Is there a tell tale way of finding out i.e. leaves a certain shape? Also how much gin:sloes:sugar do i need? And can I used cheap gin and end up with a good result i.e. Tescos own? Dont want to put all the effort in if Im going to either end up poisioning myself or it tastes horrid!

Thanks, any help appreciated :-)

Welshy

Miró

little_miss_welsh

this linky may help with identifying sloes and has a recipe too.....

http://www.gastronomydomine.com/?p=448


I've used the Tesco cheapo gin!!

little_miss_welsh

Ok, So ive been doing a bit of research online and discovered that:
Sloe - has thorns on the plant (hence blackthorn), have a 'film' over them and when wiped off it revelas a dark blueish purple fruit. Leaves are matt and look (to me) a bit like a mint leaf. The berrries are more dispersed along the branches
Laurels - have shiny leaves and no thorns. Berries are tightly clustered

Any other builds on the identification process?

Have just bought a book on Amazon to help me identify them - dont want to get poisoned!

And am going to go for sloe vodka vs gin :-)

little_miss_welsh

Miro - thats the website ive just been reading - hence the discovery of a similarity to laurel berries! Thanks for your help tho :-)

TravellingAbuela

Here's a link to a website I found last year with old fashioned recipes using hedgerow/foraged fruit http://www.overthegardengate.net/garden/herbs/reci_hedge.asp. Thought all you foragers may find it useful! The Hedgerow Jam is lovely and the ingredients can be varied according to what you pick.