sloe liquer recipes
Discussion
Is it me, or do the sloes seem to be ripening early this year?
Anyway, in preparation for harvest time... does anyone have any tried and tested recipes? We've also got a big bagful of damsons in the freezer too, so I think I'm going to try to make some damson brandy.
Has anyone tried using honey or brown sugar in their sloe gins?
Also, when I was in Scotland I sampled a delicious sloe whiskey liquer that was made with honey... if anyone has any ideas on quantities I could use for this that would be great...
Anyway, in preparation for harvest time... does anyone have any tried and tested recipes? We've also got a big bagful of damsons in the freezer too, so I think I'm going to try to make some damson brandy.
Has anyone tried using honey or brown sugar in their sloe gins?
Also, when I was in Scotland I sampled a delicious sloe whiskey liquer that was made with honey... if anyone has any ideas on quantities I could use for this that would be great...
Yes, they are pretty soft already. Am thinking about picking soon, before the birds figure out what is happening.
I think the "olde" formula is "a pound to a pound to a pint" of sloes and sugar and gin. But that makes it a bit sweet imho. Don't bother with pricking, just freeze and they will burst a bit.
Damson Vodka
Bramble Whisky
I think the "olde" formula is "a pound to a pound to a pint" of sloes and sugar and gin. But that makes it a bit sweet imho. Don't bother with pricking, just freeze and they will burst a bit.
Damson Vodka
Bramble Whisky
They may look ready but nooooooooooo! Best to wait until after the first frosts when they're sweeter. You can make a batch in September in time for this Christmas, but make some after the first frost for next year too!
http://www.sloe.biz/
http://www.sloe.biz/
Cheapest you can get with the highest alcohol content ? Yes, I try to get whatever I can over 40%, to stop it being too diluted.
Hmmm, frost ripening sloes ? I don't really understand that. I think it makes them softer, certainly. But that is what bunging them in the freezer does. Unless we are talking about some sort of Sloe Eiswein ? Now that would be very exotic
Hmmm, frost ripening sloes ? I don't really understand that. I think it makes them softer, certainly. But that is what bunging them in the freezer does. Unless we are talking about some sort of Sloe Eiswein ? Now that would be very exotic
We have frosts too late these days to wait. The freezer idea is what we always do.
It is a bit early yet, but they are ripening more quickly than last year, seems like a bumper crop round here too.
I find a pound to a pint a bit sweet too, tend to go for a pound to a pint and a third.
Also great, blackberry vodka. Same pound to pint and a third but with blackberries - great in the bottom of a champagne glass topped up with bubbly, the local Michelin starred restaurant buys a couple of bottles from me every year (they think there's some secret recipe) for their garden parties the following summer.
It is a bit early yet, but they are ripening more quickly than last year, seems like a bumper crop round here too.
I find a pound to a pint a bit sweet too, tend to go for a pound to a pint and a third.
Also great, blackberry vodka. Same pound to pint and a third but with blackberries - great in the bottom of a champagne glass topped up with bubbly, the local Michelin starred restaurant buys a couple of bottles from me every year (they think there's some secret recipe) for their garden parties the following summer.
Noger said:
The dark choc thread reminded me ...
When you take the sloes out of the Gin, don't chuck away, dip them in melted dark chocolate and chill.
Oooh yes.
Okay, this thread is dangerous. I have 4/5 sloe bushes/trees near me I shall be stripping of berries and trying the freezer trick (I too thought frosts were often too late, if non existent last year) for them.When you take the sloes out of the Gin, don't chuck away, dip them in melted dark chocolate and chill.
Oooh yes.
And putting them in dark chocolate and making bars out of them is SUCH a good idea! :P
littlegreenfairy said:
How do you make this stuff? We have loads of blackberries and sloes...I feel a drinking session coming on.
Use the proportions above (pound of sloes / pound (or less) of sugar / pint of gin) place in bottle. Leave to mature (as long as you can wait really) then take the sloes out & make a choccy bar or two,[Gordon Ramsay] Sloe Gin - DONE! [/Gordon Ramsay]
Have fun
Chris
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