Finished your sloe gin? Don’t throw away the fruit.

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.

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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.

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Has anyone tried anything similar?  Any other ideas for using the sloes?

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Sloe gin

A fortunate side effect of a sponsored walk for my son’s football club yesterday was the discovery of a fantastic place for foraging sloes, blackberries, hawthorn berries and rosehips. Definitely one to remember. Not having the time to stop then we headed back this morning equipped with plenty of empty ice cream tubs for collecting in – after 15 mins we had about 1.5kg of sloes.

Sloes on blackthorn tree
Blackthorn tree laden with sloes

Sloes are the fruit of the blackthorn tree and are related to bullace, damsons and plums.  Sloes are the smallest and tartest of these fruits.  The blackthorn is a widespread native hedgerow shrub that you may spot whilst out on a country walk.  They have large spiky thorns which help distinguish them fron anything simliar so it is a good idea to wear gloves when picking them.

Sloe gin is the most popular use of these small tart fruit, although you can also use them in jam and in desserts.

The quantities below are approximate – you can vary to taste:

500g sloes – wash them and remove any remaining stalks and leaves.  Unless you are picking after there has been frost ( lucky you if you can still find them then) pop them into the freezer for a day or two before using  ( although they will be fine left longer if you don’t have time to make the gin then). Defrost before use.

350g sugar ( either granulated or caster)

70g bottle of gin

The easiest way is to split the fruit, sugar and gin between 2 empty 70cl bottles.  It is a good idea to sterilise these first if they have been stored for a while – wash in hot soapy water and dry in a 140 degree C oven for 10 mins.  Allow to cool before using. I usually soak the lids in boiling water during this time.

Once you have added all the ingredients pop on the lids and give them a careful shake.  Store somewhere dark for about 3 months, shaking them occasionally to ensure all the sugar is dissolved.  After this time you can either remove the sloes and decant into a single bottle or just leave them in, which looks nice.

Once you have either decanted or drunk the gin the gin soaked sloes are delicious served with vanilla ice cream ( watch out for the stones) or can be used with fresh sloes in jam.  Alternatively you can add to a bottle of red or white wine and leave for a month to make a fortified wine.

Damson gin and vodka

Finally got around to bottling the damson gin and vodka I made way back in September, when the damsons were as yet pretty underipe.

Image of bottled damson gin and vodka
Bottled damson gin and vodka

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Next wondering what to do with the lovely damsons removed from the alcohol.   Some great ideas ranging from the simple serving with ice cream, to making jam and crumble, through to including in a chocolate cake.  Just wish I had time to try all these things!