Picked mine a week ago.
We picked sloes almost 2 months ago, because we found a clump of bushes festooned with ripe ones so this y production should be ready for Christmas.. That said, I’ve seen some decent looking ones in the last week.
This year’s recipe is 300g sloes, 600ml gin and 100g sugar, which just fills a 1 litre bottle. You can add a few drops of almond essence if you want: we didn’t have any so this year‘s hasn’t got any. You can always add more sugar at the end if it’s not sweet enough but it’s damned difficult to take it out if it’s too sweet.
The problem with sloe gin is it tastes like Ribena (not sure if that soft drink translates across the pond) so you can end up guzzling what is basically neat gin.?There's always something to learn and I did not know of this practice until I clicked this thread, thank you.
Tesco doing 1.5l bottles for £21.Definitely pick them whilst they are still there. Blackbirds etc.. will polish them off soon. Freeze them to soften them up a bit. I have some damsons from the garden in the freezer. I will be making some damson soon when I get some cheap gin from Aldi.
We'll have to agree to disagree on that one, which is fine.Horrid gin=horrid sloe gin, unless you kill the taste with too much sugar.
If you are ordering mine's a beerWe'll have to agree to disagree on that one, which is fine.
In my humble opinion, any subtle flavour from the botanicals will always be overpowered by the flavour of the sloes and sugar.
The same with gin and tonic. Expensive tonic can be more important than expensive gin.
I'm fine with cheap gin in my sloe gin. And for me, thats what matters.
Try doing Blackcurrant Gin if you think Sloe Gin tastes like Ribena!! It's ace but gets you pissed even quicker.....lol.The problem with sloe gin is it tastes like Ribena (not sure if that soft drink translates across the pond) so you can end up guzzling what is basically neat gin.?
Yep gotta be careful with the sugar, can end up way too sweet.No specific date, just whenever they start to soften up.
I normally fill the bottle about one third full with sloes (I prick the sloes with a fork first). The amount of sugar is a personal choice. Some recipes sugggest a third of the bottle filled with sugar but you will get a very sweet, sickly (IMHO) gin with that much sugar. I normally put a fairly modest amount in initially. You can always add more if not sweet enough for your taste.
Then top up with gin and turn daily for a few weeks until all the sugar has dissolved and ultimately strain out the sloes - I normally leave for a few months before doing this.