Sloe Gin

**eskymo** · 26-06-2006, 10:54 PM

I would also like to know - where is the best place to find them and what exactly do they look like so I don't get them mixed with something poisonous

**blackkitty** · 27-06-2006, 06:18 AM

I can give you a recipe,
You need equal amounts of sloes, sugar and gin (by volume). The traditional way is to prick each sloe with a needle but I slit them with a knife. Mix everything together and place in a large jar, stir every day or so for two months. (or longer it won't hurt) then strain and bottle. keep at least six months before using.
Enjoy

**pigletwillie** · 28-06-2006, 11:28 AM

If you cant find Sloes try using damsons like I do but add a bit less sugar. My first batch is now 2 years old and is like nectar.

**dexterdoglancashire** · 29-06-2006, 04:50 PM

another sloe gin recipe

Hello everyone - here's a recipe Ive found, although havent tried it personally:
(taken from Favourite country wines and cordials by Carol Wilson)
Sloe Gin

Sloes
Granulated sugar
Gin

Sloes are best picked after they have been frosted to get the juice flowing. Once picked, put in the freezer overnight for the same effect.
Prick each sloe with a darning needle. Half fill sterilsed bottles with the fruit. Add 30z suger to each 1lb sloes. Cover with gin, seal firmly and shake well to dissolve the sugar. Keep in a warm place and shake each day for several weeks. After 3months strain the liqueur through coffee filter papers into clean, sterilised bottles, seal well and leave to mature. More sugar can be added later if the liqueur is too sour. Improves with keeping.

**lindy** · 29-06-2006, 08:28 PM

Thanks for the recipies, can't wait to have a go at my sloe gin.
Still not sure when to pick the sloes, anyone got any idea please.

Can't wait for christmas this year, hoping to have all these home brews ready!!!!

**Peter** · 30-06-2006, 08:52 PM

Long time yet.

The correct time to pick sloes is after, repeat that is AFTER the first frost.

Getting fed up with finding them all gone, or seeing folk picking them during the summe

r. Would you pick your plums or apples now?

**FoxHillGardener** · 14-07-2006, 11:54 AM

I knew someone who couldn't be fagged doing the pricking every sloe so they just used to bung them in freezer and the skins split as they expanded on freezing and they didn't need to prick them.

**brewer** · 01-08-2006, 10:04 PM

slowes

hi! lindi, Slowes would seem to be best around nov/dec

. It could be worth considering damsons as they ripen months earlier. Slows are small and green or purple where as damsons are purple earlier and more like a small plum. They have more juice and could work better as a flavour. They would certainly make a better wine.

**blackkitty** · 03-08-2006, 09:53 AM

Damsons make good gin, so do plums. I've made both as well as sloe. The damsons and plums are more like liquers than the sloe, but I do use a high proportion of sugar compared to most recipes.

**Sunbeam** · 03-08-2006, 05:01 PM

Is it possible to make SLOE VODKA???

**blackkitty** · 03-08-2006, 08:56 PM

There's a rhubarb snapps recipe often quoted on the vine that uses vodka as the base. I'm sure if you replaced the rhubarb with a lesser quantity of sloes you would get sloe vodka.

There would be lots of willing volunteers to help you evaluate the result

**Sunbeam** · 04-08-2006, 05:37 PM

Goodie - I have a bottle in the freezer that is just crying out to be drunk (?)! I will have a bash when I get my hands on the sloes..

**frost** · 14-08-2006, 04:53 PM

The slow gin recipy we use is as follows

1lb sloes(prick fruit with a cocktail stick)
12oz sugar
1 bottle of gin

Dont pick sloes until after the first frost.
put all ingredience in a jar or bottle ( we double up on recipy and put in a 3LT sqaush bottle, great handle for shaking).
Shake every day for fist month, then once a week for next 2 months, after which strain and bottle... you should get 1 1/2 bottles in return for every bottle.
Also recommend strawberries in gin or vodka following same basic recipy, dont shake strawberries too hard, dont let the strawberries break down. After the 3 months carfully remove strawberries so you have stunning tasting fruit to eat with cream or icecream

**Nicos** · 14-08-2006, 06:30 PM

We opened our first rhubarb schnapps 2 wks ago and it was fantastic!!!!

( thanks Andrewo!)
If anyone has any rhubarb left then suggest you make a load for Xmas!
Have made damson gin and vodka in the past and the vodka won for me..not quite so dry.
Would love to make damson gin as my sister-in -law makes it in Taunton and it's lovely, but wouldn't recognise a sloe or it's leaves if it bit me on the bum!!(

)...what do I look for???...help please!!

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