Fruits in alcohol, what are you busy concocting?

[Toddy]

I have a batch of sloe wine soaking at the minute. I can't remember where I got the recipe but you strain the sloes out of your sloe gin, put them in a new jar with more sugar and a bottle of red then leave for 3 months or so. Strain the liquid off, add a bit a brandy and job jobbed.

Sent from underground

I know a lot of folks like eating the sloes after they're strained out of the gin, but I'm not a fan. This sounds a much better idea

 

[Broch]

We call it sloe port - it's very tasty and goes well with cheese (mind, I drink slow gin with cheese )

 

[gg012]

We call it sloe port - it's very tasty and goes well with cheese (mind, I drink slow gin with cheese )

I will drink sloe gin with anything and anything with cheese!

Sent from underground

 

[Bhod]

Morello cherries in Kirsch, port and Slivovitz, very moorish and very alcoholic.

 

[Stew]

I have a batch of sloe wine soaking at the minute. I can't remember where I got the recipe but you strain the sloes out of your sloe gin, put them in a new jar with more sugar and a bottle of red then leave for 3 months or so. Strain the liquid off, add a bit a brandy and job jobbed.

Sent from underground

Is there any benefit to the first soak in ginor can that step be missed?

 

[gg012]

Morello cherries in Kirsch, port and Slivovitz, very moorish and very alcoholic.

I love a slivovitz, that sounds nice

Sent from underground

 

[gg012]

Is there any benefit to the first soak in ginor can that step be missed?

I couldn't tell you for sure, but I expect the first soaking in strong alcohol macerates the fruit so the wine can take on more of the flavour? I am completely guessing here

Sent from underground

 

[Broch]

It's more that the sloes have been in an alcohol/sugar mix for months I suspect; you may be able to do something similar with wine and sugar but my guess is they'd stay too tart/sour.