Can I be the first person this year to mention ...

[Mat]

sloes!

I thought it was a bit too early but the trees in my local woods were brimming with 'em!

I'm trying a new recipe this year, called 'Hedgerow Gin':

500 g
500 ml gin
500 g sugar

Bung the whole lot in a large jar and seal and store in a cool, dark place for 1 year. Then decant off the spirit, discard (or eat) the fruit and enjoy!

 

[Damascus]

I have been making sloe gin for years and yes indeeed there is a good crop again this year but don't pick them yet as they are not ready or juicy enough. They used to say wait till the first frost so the skins are soft but pick them around October and wash and freeze over night. They are then ready for bottling. Hc Hic!!!!

 

[scanker]

I picked some today. I too have been making sloe gin for years, taught by my Grandma. They're plenty big enough and juicy enough at the moment where I am, where you are may be different. I think they'll all be gone/past it by October, they have been the last two years.

You're right about the first frosts though. These will go in my freezer for a few weeks until I get around to using them.

Mat - What's the first ingredient - there doesn't seem to be a quantity? That seems an awful lot of sugar - I normally only use a few tablespoons. Best to put in less now and add more later if you think it not sweet enough. You can't take sugar out.

 

[Tengu]

Ive made sloe gin in my time too.

do you ***** them all over to bring out the juice??

 

[Dougster]

Recipe I read said the skins split when you freeze them. Saves all that pricking..

 

[Moonraker]

Waiting for the frost is recommended as the harsh tannins in the sloe berries are reduced somewhat and a little more natural sweetness is released. The same effect is probably achieved leaving them in the freezer for a few weeks.

 

[scanker]

Yep, in much the same way as parsnips taste sweeter after a frost. I used to ***** them but as richaedon says the skins will split if you freeze them and that's the method I now use.

 

[demographic]

One of the recipies for Rowanberry jelly suggests bunging them in the freezer before use to sweeten them.

I have a bag of them in the freezer as of yesterday
Oh and I picked a few crab apples just in case it didn't want to set.

 

[Mat]

Scanker,

Sorry - my typo! Should have said 500g sloes. Yes, it does seem like a lot of sugar but that's what the recipe says so I'll see what happens. My usual recipe only uses a couple of table spoons so it's quite a big difference. That said, a mate got me 2 ltrs of Gordons for £15 so I'm not worried if it turns out yucky!


Mat