Film, Media & TV1 min ago
Sloe Gin
69 Answers
I have recipe which requires a 'two litre glass container such as a Kilner jar' but that sounds enormous, is there such a thing, or what else could I use please?
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Don't base your decision on cost, alavahalf, gin costs much the same as vodka so you are not really saving anything making your own.
Or you could make the gin and later on pick a lot of blackberries in the autumn and make blackberry and sloe gin jam :) https:/
Or you could make the gin and later on pick a lot of blackberries in the autumn and make blackberry and sloe gin jam :) https:/
alavahalf: My recipe came from the Spectator booze correspondent,
I quote:
' ...... one of the thorns was traditionally used to prick each berry releasing the juices into the gin, but it's much easier simply to freeze the fruits: when defrosted, the skins burst achieving the same effect.
The method is very simple. Take 500g of frozen sloes layer them in a sterilized two-litre preserving jar (Kilner or similar) with 250g. caster sugar then top up with a litre of gin. Srore in somewhere dark & cool giving it a shake every day until the sugar has dissolved then every week or so for two to three months longer.
Then strain through a muslin lined funnel into bottles & leave for another two or three months at least before opening. ....'
and it works!
I quote:
' ...... one of the thorns was traditionally used to prick each berry releasing the juices into the gin, but it's much easier simply to freeze the fruits: when defrosted, the skins burst achieving the same effect.
The method is very simple. Take 500g of frozen sloes layer them in a sterilized two-litre preserving jar (Kilner or similar) with 250g. caster sugar then top up with a litre of gin. Srore in somewhere dark & cool giving it a shake every day until the sugar has dissolved then every week or so for two to three months longer.
Then strain through a muslin lined funnel into bottles & leave for another two or three months at least before opening. ....'
and it works!
Good, let us know how you get on (maybe next Christmas!)
He goes on to say: "The left-over sloes are usually discarded although ingenious recipes for jellies & chutneys exist. There is also 'slider' - infusing the gin-soaked berries in still cider."
This I did; & have a couple of small bottles which I haven't yet tried, but while I come to think of it, I might well do this evening, cheers!
He goes on to say: "The left-over sloes are usually discarded although ingenious recipes for jellies & chutneys exist. There is also 'slider' - infusing the gin-soaked berries in still cider."
This I did; & have a couple of small bottles which I haven't yet tried, but while I come to think of it, I might well do this evening, cheers!
