Ever made sloe gin? What do you do with the sloes once they have imparted their lovely flavour?
Back before Christmas we found a great new place to forage for these tasty fruit and so made lots and lots of sloe gin ( see recipe here) . We have now finished off a few bottles and have enjoyed the sloes with vanilla ice cream on several occasions (do remember to watch out for the stones – they are pretty hard even after several months in alcohol). So, about time to try something new with them – flavouring wine.
What you need:
Remaining sloes from 1 bottle of sloe gin
1 bottle red wine – suggest a screw top just to make life easy.
and that’s about it. Easy peasy.
Start by pouring yourself a glass of wine – large enough to make space in the wine bottle to add the sloes. You can drink this now – I always find it helps!
Carefully transfer the sloes from your gin bottle into the wine bottle. I found this easiest to do by pouring them into a bowl and then transferring with clean hands.
Then simply pop the screw top back on and leave the flavours to infuse for a month.
It’s a good idea to stick a label onto the bottle to identify it, and to mark on the date when it will be ready to drink – as once the sloes are in it looks like any other unopened bottle of red wine.
Has anyone tried anything similar? Any other ideas for using the sloes?