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In case anyone in the Donnington area is interested, as we parked up for a cuppa the other weekend on the road leading up to the services, just by the cafe layby's I noticed the bushes were covered in ripe sloes. May need a good wash before being stuck in clean gin though.
______________________________________________________________ Trust me I sleep with Finleys' Grandma.
Parkmoy wrote "So, the definitive recipe for damson gin please"
Wait until the damsons are ripe. Chuck out any that have suspicious holes or blemishes. Wash the damsons, prick them with a fork and put them into your bottle/container of choice. I don't bother trying to remove the stones. Add a small amount of sugar (you can add more later if required) then top up with gin. Seal the container and give it a good shake to help the sugar dissolve and the damson juice to infuse the gin. Shake the container every week or so. Taste occasionally and add more sugar if needed. It should be perfect for drinking in three months but you can leave it for much longer if you want.
I've also read that you can seperate the pulp and dry it on a baking tray (after removing the stones). Use the dried fruit to make alcoholic damson muffins etc.
There are lots of alcohol/fruit mixes that can be made. I suppose the definitive one is the German Rumtopf. If you do this take my tip - don't use gooseberries.
Has anyone tried this , with the sloe gin in the bottles ,what to do with the sloe's that are left. Destone them melt some chocolate (plain ,dark ,white you choose) place the sloe's on the baking tray pour the choc all over place in the fridge,,,,,enjoy, sloe gin choc.
Blimey, booze and recycling all in one go.
Now that really is doing your bit for the planet.
______________________________________________________________ John
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France
Re: Sloe gin.
