sloe gin recipes & questions

beer2006

dorsetmiss wrote:

Or you can just put them in the freezer for a little while...no need to ermm...'thingy' them either then

Yep thats supposed to be right. I can tell you we've done it all ways and it really doesn't make any difference. I think stabbing them with a fork probably tastes the best, but that could be the finger blood that mingles...........

We don't do stabbing anymore

Mrs_pbradley936

Half a pint of sloes, half a pint of sugar and a bottle of gin. Makes slits in the sloes and mix everything together. Stir every day if you remember. Remove sloes and decant a day or so before Christmas.

twistyfing

extra tip - top up the necks of your finished bottles with a slug of cherry brandy

:beer:

DawnW

This is my great aunt Doris's recipe. Doris has been dead for many years now, but I still have her hand written recipe book. She was a cook in a big house many years ago. She says:
4 pounds sloes
2 pounds sugar
2 bottles of gin

With scissors, snip each sloe, put into a jar, add sugar and gin. Strain after 3 months and bottle. The longer it is kept the better.

We make it every year. This year is apparently a brilliant year for sloes!

The gin-soaked sloes can be used when they are strained out - Aunty Doris used to serve them with thin cream and home made shortbread for a posh pud, if you fancy trying that. My daughter had the idea of coating them in chocolate in little (ice cube) moulds and putting the resulting liquer chocs in pretty boxes for Christmas presents. I must say I prefer that idea!

beer2006

If I was worried about making some sort of break (:D) in the sloes skin, I would stick the whole lot in a plastic bag and hit it a few times with a rolling pin.
I suppose it depends how much you make, but we make about 4 bottles of gins worth a year and after pr*cking them all one year......... life is much too short basically

stargirl73

I use same quantity of sloes to sugar to fill half a container then topped up to the top of whatever container with gin. Give a shake evry dya until sugar dissolved.

Best to collect after first frost or freeze them-thus artificially bletting them (I think the word is!)

Also made sloe brandy last year - not supposed to work according to one of my books but it was grand.

Sloe vodka on the go this year!

Has been an exceptional year for them.

Don't forget to eat the soaked sloes after - yummy!

StarGirl

Snaggles

Oooh yes, add the soaked sloes to fruit salad, absolutely gorgeous!!

stilernin

Blackcurrants can also be used for a yummy drink for Christmas.

Use a Kilner jar or similar, half fill with sugar, fill to top with blackcurrants then cover with cheap gin. Turn the jar frequently to dissolve sugar.

When ready strain into clean bottles.

This is quite sweet. If preferred, put only one third sugar into jar which leaves more room for gin...........!!

This is probably only OS though if you grow the blackcurrants yourself.

beer2006

That blackcurrent one is seriously nice, this year we've done, blackcurrent leaves, damsons, elderberry, strawberry, blackberry, gooseberry, sloes, the birds got all the black currents this year!

bridget_the_midget_2

Seems ages since anyone has brought a new recipe, so here goes. Only today my friend gave me his family recipe, he nearly had to kill me though, so this is what i remember. FOr a fruity sloe gin for Xmas, add a chopped stick of cinnamon, sliced apple, red berries like , blackberries, cherries and plums, chopped and squeezed to infuse with the gin, add to the usual mix of sugar, crushed sloes and gin. Then strain through muslin after 3months just before Xmas, absolutely yummy, i was blindfolded last year when i tasted this for the first time, and it was amazing, so give it a go. It's a bumper crop this year.