UnFrench Recipes - Sloe Berry Wine and Sloe Berry Gin
Recipes - Sloe Berry Wine and Sloe Berry Gin
It's that time of year again, when the foraging for hedgerow berries begins! My Dad is surrounded by Sloe bushes and so usually turns up with baskets full of them for me. The go to thing to do with these is of course Gin but you can make wine with Slow berries! They are also a great addition to your Rumtoft jar and great in pies and cakes! If you can't get old of Sloe Berries then use Blue berries.
1.2kg (3lbs) Sloes
1kg (2.2lbs) Sugar
4 litres (1 gallon) water
1 teaspoon yeast
1. Boil the sloes in half the water for 30 minutes, crushing them with a wooden spoon to break the skins and release the juice.
2. Pour into a clean bucket with the rest of the boiled water, the peel and juice of the oranges, cover and leave for three days, stirring every day.
3. Strain and bring to the boil with the sugar until the sugar is dissolved.
4. Let the liquid cool to lukewarm, stir in the yeast and then pour into a demijohn.
5. Fit an air lock and leave in a warm place until it stops fermenting.
6. Siphon off into wine bottles, cork and label. Wait for a year before drinking.
7. Add winter spices for a festive twist!
Traditionally wait until after the first frost have softened the sloes. You can also pick them before and put them in the freezer to mimic nature.
1. Fill one-third of a wide-necked jar with sloes that have been pricked with a clean pin.
2. Make it up to half full with organic sugar and then fill to the top with a good quality gin.
3. Shake daily for three months and watch the gin turn deep red.
4. Strain off the fruit, but do not squeeze. Rebottle, keeping some for the Solstice and some to save for one year for an improved flavour.
5. Rather than throw the gin soaked fruit away, cut the flesh from the stones, use in a fruit compote or add to a chocolate cake mix!