sloe gin recipes & questions

TravellingAbuela

I normally get my sloe gin on the go in August/September (using the previous years sloes which have been in the freezer) then bottle up in time for Christmas. Last year though I didn't get them soaking until November, so sadly not ready in time for Christmas! I am wondering how long I dare leave them now before straining and bottling? Will they improve for leaving longer than I usually do or should I get them strained and bottled as usual after about 4 months?

grandmasam

I would strain and bottle now, have done this after 2 months with frozen fruit and no difference in taste ..or kick!

Caz

Chloris

I would strain. You could sample a little out of the top to reassure yourself before you strain!

beedeedee

You can take them out and add them to very pale sherry - and by Easter time you'll also have a nice dark red liqueur to drink. Delish.....

TravellingAbuela

Oooh that sounds rather nice beedeedee! You have all convinced me to strain the gin and bottle it. DH hates the smell when I am straining it, he says it smells like paint stripper! But he is quite partial to a glass once it has settled down!

pollyskettle

Don't bin the sloes when you have strained them! Stick them back in the jar and add a bottle of red wine, then leave for about 6-8 weeks (although I tend to forget they are there and leave them much longer), then strain through muslin and add about 200ml brandy before bottling up. This is so good, almost better than the sloe gin itself.

TravellingAbuela

That sounds rather tempting too pollyskettle but which one to try with my drained sloes? Decisions, decisions ...!

Honey_Bear

I've also heard that you can soak the sloes in brandy, and then coat them in plain chocolate to make liqueur chocolates. I've got the dark choc (Lid1) and, the brandy-soaked sloes are in the fridge having had the stones removed, so they're a bit mashed and squashed. I'm not sure about the best way to actually them together. Any suggestions?

niksyg

Honey_Bear wrote: »

I've also heard that you can soak the sloes in brandy, and then coat them in plain chocolate to make liqueur chocolates. I've got the dark choc (Lid1) and, the brandy-soaked sloes are in the fridge having had the stones removed, so they're a bit mashed and squashed. I'm not sure about the best way to actually them together. Any suggestions?

Some friends did this last year for Christmas presents - blummin awful! I wouldn't bother!!

You could put those sloes and chocolate into Vodka though to make an interesting combo....or make jelly or jam out of the sloes and eat the chocolate!!

TravellingAbuela

Well I bottled my Sloe Gin up yesterday (and was forced to sample a glass last night!) then followed Pollyskettle's tip on re-using the strained sloes. They are now back in my parfait jar soaking in a bottle of red wine. Come Easter time I will strain again and add the brandy. Can't wait to try that!