Whats your camping tipple ?

[scottpix]

My sloe gin.....

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Would you mind sharing that reciepe ? looks lovely.

 

[crosslandkelly]

I was going to post a photo of our sloe gin - but we don't seem to have any left

Mines all gone too.

 

[Van-Wild]

Would you mind sharing that reciepe ? looks lovely.

Sure, no problem .

(Not my '3rd generation, special family secret..... I got it out of an old cook book found in a charity shop some years ago, I multiplied the amounts to suit)

1.5kg of bletted sloes. I pick them when they're ripe, not after the first frost....

3ltrs of gin. Half decent gin, no need for the expensive stuff, but spend just a few more quid than Lidl own brand, its worth it.

700g of sugar. I use caster sugar.

Method.

1. Pick your sloes when they're ripe. If they look a bit dull and you can pop one, they're ripe. Take them home and freeze them for a few days. Defrost. You've got bletted sloes. Right when you want them. I always save enough in the freezer for a second batch later in the year.....

2. Get a handful of those sloes and crush them, seeds and all.

3. Add crushed sloes to sugar and pour in 700ml of water. Bring to a simmer and reduce to a syrup.

4. Pour sloes into a 5ltr kilner. Pour in the syrup while still warm. Give it a damn good stir, it will get a bit sticky and when it does, pour in your gin.

5. Give it all a nice stir and seal the lid. Set aside in a cupboard for a week.

6. Every day, give it a shake. Repeat every day for a week.

7. After a week, shake it only once a week. Not vigorously, just turn it upside down a few times gently. Shake it once a week for four months.

8. After four months, (I've been known to leave for five or five and a half months, due to forgetting when I bottled it....) strain it all through a muslin cloth into a pot. Strain it again in a clean bit of muslin into your bottles. Seal bottles and leave for a week.

9. DRINK IT.

This is how I do it BTW, I'm not saying its THE way to do it........ enjoy.

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[Broch]

8. After four months, (I've been known to leave for five or five and a half months, due to forgetting when I bottled it....) strain it all through a muslin cloth into a pot.

I've been known to leave it for two months and open it at Christmas

 

[scottpix]

Thank you Van sounds good to me, will keep a hold of that receipe .

 

[Billy-o]

Billy o I take it that you use white rum ?

No, no, not that stuff ... dark rum. I am not exactly an afi of rum, being more a well-practiced if still recreational scotch-drinker, but I do like a nice, mid-priced, dark Venezuelan rum. They seem to have a knack. Wouldn't put apple juce in it though. Cheap dark rum for that