Should I defrost sloes before making sloe gin?

Thawing the sloes under spirit prevents them discolouring. Put in enough sloes to just under half-fill the jar. At first shake the jar every few days until the sugar has dissolved then gently every week thereafter. The gin will quite quickly go pink and then go dark purple in the next few weeks.

Can you make sloe gin from bullace?

Happily, when it comes to infusing into booze, sloes and bullaces (and their hybrids) will produce similar results. Some folk will insist that a ripe bullace is more likely to have a mellow sweetness closer to a damson, but both fruits exude the fruity, sour flavours that go so well with clear spirits.

Are bullace the same as sloes?

Though smaller than most damsons, bullaces are much larger than the closely related sloe. Their flavour is usually rather acidic until fully ripe.

Are sloes better after a frost?

SLOE BERRIES CAN ONLY BE PICKED AFTER THE FIRST FROST The thinking is that frost helps sweeten the berries (or typically coincides with when they’re at their ripest), and assists in breaking down their thick skins so their juices better infuse with the gin.

Can you use the sloes after making sloe gin?

SLOE CHOCOLATES Don’t throw away gin-soaked sloe berries once your gin has finished infusing. Instead, turn leftover sloes into moreish chocolates. Remove any remaining pips from your berries, lay them in a single layer on a lined baking sheet and dust with cinnamon and orange zest.

How long should I leave sloes in sloe gin?

Leave to mature for at least three months – but don’t let the fruit spoil, so no more than six. Taste for sweetness, and add sugar if necessary/preferred.

Does bullace gin taste like sloe gin?

Both sloes and bullace or damsons are related to plums, but the latter two definitely taste more plummy and fruity than the sloes do. Now that’s a seriously sacrilegious thing to say – most guides to sloe gin demand that you don’t go near them for at least three months, often longer.

What is bullace gin?

What on earth is a Bullace I hear you cry…to put it simply, its somewhere between a Sloe and a Damson, but more like a Damson. In fact many people make their ‘Damson’ gin with Bullaces and to be honest you probably won’t taste the difference.

How do you use bullace?

Method: Half-fill a 2 litre preserving jar with bullaces, add the sugar and top up with gin. Seal the jar and give it a shake every day until the sugar has dissolved, then store in a cool dark place for at least three months.

How long can you keep frozen sloes?

Once frozen, sling the sloes into a clean 1 litre bottle. Funnel in the sugar and then cover with gin. Turn the bottle daily for a week or two, then just turn it (upside down and back again) every week or so. You can drink it after about 2 months but 6 would be better (no-one ever waits that long).

What can you do with the sloes after making sloe gin?

Five Ways to Turn Leftover Sloe Berries into Christmas Gifts

Sloe Jam. A jar of sloe jam isn’t just a gorgeous seasonal treat – it’s also an ideal stocking stuffer.
Sloe Chocolates.
Sloe Brandy (or Sherry)
Sloe Cordial.
Sloe Cider.

Can you freeze sloe berries?

What you should do is place the sloes in a freezer bag and freeze them for a day or two. Pricking them ruptures the fruit, allowing the flavour to leak out while they are sitting in the gin. However, freezing is better as it ruptures the sloes completely and evenly.

How to make sloes and sloe gin recipe?

Method 1 Wash sloes and seal in an airtight bag. 2 Put frozen sloes into sterilised jar or empty gin bottles. 3 Add gin then the sugar directly onto frozen sloes. 4 Once the sloes have thawed, seal jar tightly and shake well. 5 Store jar in a cool, dark place and shake every other day for a week.

How much sloes do you need for a bottle of gin?

For every 70cl bottle of gin you require around 450g of sloes and between 180g to 250g of white sugar, depending on preference for sweetness (start low, give it a taste after a month and add more if required). Wash the sloes and prick all over with a fork so the flavours can ooze out of their tannin rich skins.

When to take sloe gin out of jar?

Twist the jar 180 degrees every other day for two to three months. (After three months, make sure you remove the sloes from the jar before storing, or it will become too strong.) When it’s ready, strain the mixture back into the empty gin bottle.

What was the ingredient in 19th century sloe gin?

One ingredient that occasionally appeared in 19th Century recipes for sloe gin was almond. A crushed almond, added at the start of the maceration process, highlights the marzipan character of the sloe without the added effort of crushing a few sloe stones. Now that you’ve mastered how to make sloe gin, it’s time for a bit of trivia.

Should I defrost sloes before making sloe gin?