Ideas for Damsons please
Discussion
Yup, Damson Gin is a nice one. I've had damsons in vodka too which was really nice.
My Aunt makes it - buys the cheapest s
tty vodka she can find and chucks a load of damsons and sugar in.
Doesn't get much more straight forward
ETA - I just searched for recipes and apparently when mashing up damsons there is a chance of getting cyanide poisoning.... go steady
My Aunt makes it - buys the cheapest s
tty vodka she can find and chucks a load of damsons and sugar in.Doesn't get much more straight forward
ETA - I just searched for recipes and apparently when mashing up damsons there is a chance of getting cyanide poisoning.... go steady
Edited by anonymous-user on Monday 29th August 19:28
Nyphur said:
I just searched for recipes and apparently when mashing up damsons there is a chance of getting cyanide poisoning.... go steady
Mashing them? Mother in law just pricks them in the same way you would as pickling walnuts.Good thing about damson gin is that, once gin is made, you can eat the fruit.
tontoro said:
damson gin is far superior to sloe gin
It is. More 'berryish' rather than 'almondy'. Although presumably you mean wild damsons - or bullaces - rather than garden plums?If dealing with the wild fruit (far too tannic for cooking) I follow H F-W's recipe of 2Kg fruit, to 1Kg sugar, to 3 x (750ml) bottles of gin or vodka, cutting down on the sugar slightly - 750g rather than 1Kg.
You can always add more sugar later. Also don't worry about using the cheapest, ropiest spirit: the tannins in the fruit will mellow it.
Mobile Chicane said:
It is. More 'berryish' rather than 'almondy'. Although presumably you mean wild damsons - or bullaces - rather than garden plums?
If dealing with the wild fruit (far too tannic for cooking) I follow H F-W's recipe of 2Kg fruit, to 1Kg sugar, to 3 x (750ml) bottles of gin or vodka, cutting down on the sugar slightly - 750g rather than 1Kg.
You can always add more sugar later. Also don't worry about using the cheapest, ropiest spirit: the tannins in the fruit will mellow it.
yes I do mean wild fruits. I'm not sure if I misunderstand what you write, but bullace is different to damson; it makes an interesting liqueur, better than sloe but not as good as damsonIf dealing with the wild fruit (far too tannic for cooking) I follow H F-W's recipe of 2Kg fruit, to 1Kg sugar, to 3 x (750ml) bottles of gin or vodka, cutting down on the sugar slightly - 750g rather than 1Kg.
You can always add more sugar later. Also don't worry about using the cheapest, ropiest spirit: the tannins in the fruit will mellow it.
We did batches of both sloe and damson gin last year, and there really wasn't much difference between the two. So this year it's sloe gin and damson vodka.
BTW, anyone else noticed that the sloes are very early this year??? Lots of bushes 'round by us are pretty much ready for plundering.
BTW, anyone else noticed that the sloes are very early this year??? Lots of bushes 'round by us are pretty much ready for plundering.
I've made Sloe Vodka and Gin before. Might do again this year. As for Damsons, I've been reading the other thread regarding using them for Gin/Vodka and am curious...
My washing line is tied to a rather large and established Damson Tree. There is currently an abundance of Damson windfall (much of it today) and many more fruits ripe for picking. My elderly neighbour in years past has come down to pick some for Jam.
Now, could I, use some fruit to make Damson Gin and Vodka, and then, use the fruit to make Jam? Would this work having been laced with alcohol? I don't like homemade Plum & Rum Jam, but am thinking Vodka might work?
Hmm. Think I'll go picking tomorrow before the winds take them all!
ETA - I've just googled and it appears Crumble is also suggested for use of the Damsons after Gin/Vodka. (and someone saying they infuse their Gin Sloes in Cider after) interesting.
My washing line is tied to a rather large and established Damson Tree. There is currently an abundance of Damson windfall (much of it today) and many more fruits ripe for picking. My elderly neighbour in years past has come down to pick some for Jam.
Now, could I, use some fruit to make Damson Gin and Vodka, and then, use the fruit to make Jam? Would this work having been laced with alcohol? I don't like homemade Plum & Rum Jam, but am thinking Vodka might work?
Hmm. Think I'll go picking tomorrow before the winds take them all!
ETA - I've just googled and it appears Crumble is also suggested for use of the Damsons after Gin/Vodka. (and someone saying they infuse their Gin Sloes in Cider after) interesting.
Edited by Gretchen on Monday 12th September 20:35
LooneyTunes said:
Gretchen said:
ETA - I've just googled and it appears Crumble is also suggested for use of the Damsons after Gin/Vodka.
Or just serve them with some ice cream...Crumble and Ice Cream. Maybe.
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