lord_seagrave Posted April 24, 2006 Report Share Posted April 24, 2006 Strained the sloe liqueur this weekend - am now possessed of eight pints of VERY tasty tipple. No way that's going to last until Christmas next year... HOWEVER... What do I do with all the macerated sloes? The sugar has ameliorated their bitterness a bit, but I still wouldn't want to eat them just as they are (besides which, the stones would make things awkward). ANY IDEAS? LS Quote Link to comment Share on other sites More sharing options...
Hunter Posted April 24, 2006 Report Share Posted April 24, 2006 If you can, get the pips out, and then pur the berries onto ice cream with a little sloe poured over that. Makes a very nice dessert indeed. Whats your recipe secret then? made my first ever bottle this year, and I think its a tad dry.. have strained it and left it to mellow for a while. I used about 50/50 sugar/sloe weight mix. But They still seem a tad dry.. Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted April 24, 2006 Report Share Posted April 24, 2006 Go again LS with port this time B) LB Quote Link to comment Share on other sites More sharing options...
Teal Posted April 24, 2006 Report Share Posted April 24, 2006 I also used instructions from PW to make some very nice sloe gin. Now have the port on the go. cheers,will. Quote Link to comment Share on other sites More sharing options...
henry d Posted April 25, 2006 Report Share Posted April 25, 2006 Place the fruit in a ceramic bowl and mash hard with a fork until you get a lot of flesh and stones,then remove the stones. Melt some chocolate(the most expensive you can afford such as black & greene`s)in a bowl placed in a pan of boiling water but not touching the bottom of the pan.Mix the fruit into the melted chocy and then spoon onto greaseproof paper. B) Better than any chocy you`ve ever had. Quote Link to comment Share on other sites More sharing options...
MC Posted April 25, 2006 Report Share Posted April 25, 2006 I made half a gallon of blakberry whisky towrds the end of last summer, after straining the berries out I used them to make a blackerry and apple crumble. That was the best desert ever. I wish i had waited a bit longer before straining the sloe gin, there has been some good ideas here. Cheers Martin Quote Link to comment Share on other sites More sharing options...
new to the flock Posted April 25, 2006 Report Share Posted April 25, 2006 I still haven't figured out how to keep a bottle of liqure for the time it takes to make it 6 or 7 months B) NTTF Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted April 25, 2006 Author Report Share Posted April 25, 2006 Good work fellas (special mention to Henry). The sloes are still bottled and a long, chocolatey, weekend beckons... Will let you know how I get on. LS Quote Link to comment Share on other sites More sharing options...
tenbears10 Posted April 25, 2006 Report Share Posted April 25, 2006 I managed sloe and damson gin this year but both are going down quickly. The damsons are in the freezer to have with ice cream one night. Quote Link to comment Share on other sites More sharing options...
30-6 Posted April 25, 2006 Report Share Posted April 25, 2006 Read a story once (can't remember where), that a townie couple converted to the countryside, took up hunting and the local way of life. To cut a long story short they had permission off a farmer to pick "sloes" on his land to make gin, and took the advice of the farmer to "*****" every berry several times. When asked how they got on, they answered that they had loads, but this was the first and last time that they would be doing it as it took too long, it came to light that they had picked and pricked hundreds of eldeberry. Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted April 25, 2006 Report Share Posted April 25, 2006 I still haven't figured out how to keep a bottle of liqure for the time it takes to make it 6 or 7 months NTTF Good news NT, I found a bottle lurking in the back of a cupboard B) I will try very, very hard not to open it until October LB Quote Link to comment Share on other sites More sharing options...
henry d Posted April 25, 2006 Report Share Posted April 25, 2006 Good news NT, I found a bottle lurking in the back of a cupboard B) Yeah right Quote Link to comment Share on other sites More sharing options...
MC Posted April 25, 2006 Report Share Posted April 25, 2006 Seeing as though it's you and also the fact I made a gallon of it, I'll let you have a bottle of mine if youre coming over again. This time I will meet you. Cheers Martin Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted April 25, 2006 Report Share Posted April 25, 2006 Good news NT, I found a bottle lurking in the back of a cupboard Yeah right It might make it HD, I think you have little faith in my resolve LB Quote Link to comment Share on other sites More sharing options...
Country_est Posted April 26, 2006 Report Share Posted April 26, 2006 Also after getting the gin out go again with cheap white wine, (or some home brew white if you have it). Got 3 bottles out after putting in 2. Drinking one now and will try and save the others for the winter.... Trev Quote Link to comment Share on other sites More sharing options...
flytie Posted April 26, 2006 Report Share Posted April 26, 2006 You can put your ginned/vodka'd (I make damson vodka) fruit into some cheap sherry and leave to mature a bit, give it a stir now and again and try it. I like it FT Quote Link to comment Share on other sites More sharing options...
sutty Posted April 26, 2006 Report Share Posted April 26, 2006 My sons Girlfriend moved house a while ago and we found a Demi jon (spelling) of sloe gin, she reckons its 5-7 yrs old?? Tastes ok though (understatement hic!!). The wife is going to use the sloes to make a cheesecake when its done, which by the way wont be much longer. Regards Sutty Quote Link to comment Share on other sites More sharing options...
henry d Posted April 26, 2006 Report Share Posted April 26, 2006 I think you`ll be surprised sutty Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted May 1, 2006 Author Report Share Posted May 1, 2006 Having spent the best part of an hour chasing sticky sloes around the kitchen (Henry D - "just mash them with a fork" - yeah right!), I resorted to peeling the flesh off with a small knife. Nevertheless I had a tea-cup ful of sloes which were duly chopped and thrown in to two melted Green & Blacks 70% choccy with a little honey and a slug of the sloe liqueur. Result (after spreading thinly on a non-stick baking tray and refridgerating) - a delicious and very more-ish chocolate treat which tastes a lot like the G&B black cherry confection. Still, life is just too short, SO: Does anyone else have a way of getting the meat off a sloe? LS Quote Link to comment Share on other sites More sharing options...
henry d Posted May 3, 2006 Report Share Posted May 3, 2006 It`s all in the wrist action m8 :unsure: Quote Link to comment Share on other sites More sharing options...
Lancs Lad Posted June 24, 2006 Report Share Posted June 24, 2006 It`s all in the wrist action m8 I had sloe gin whilst on a game shoot,,,,,that and home maded pork pies......yum... Fancy having a bash at it myself........... What am I looking for and where do I find em....... Quote Link to comment Share on other sites More sharing options...
Dead-Eyed Duck Posted June 24, 2006 Report Share Posted June 24, 2006 Having spent the best part of an hour chasing sticky sloes around the kitchen (Henry D - "just mash them with a fork" - yeah right!), I resorted to peeling the flesh off with a small knife. Nevertheless I had a tea-cup ful of sloes which were duly chopped and thrown in to two melted Green & Blacks 70% choccy with a little honey and a slug of the sloe liqueur. Result (after spreading thinly on a non-stick baking tray and refridgerating) - a delicious and very more-ish chocolate treat which tastes a lot like the G&B black cherry confection. Still, life is just too short, SO: Does anyone else have a way of getting the meat off a sloe? LS Easiest way is to pop them in the freezer for a few days, and when you take them out you will find that the skins have been broken and split. Saves all the messing with pricking them with a fork etc. Doesn't affect the flavour at all, hic Don Quote Link to comment Share on other sites More sharing options...
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