Author Topic: What do you do with the Sloes left over after making Sloe Gin (Read 41854 times)

YorkshireLass · « **Reply #15 on:** February 18, 2012, 09:03:56 pm »

I spent a lot of time trying to get the sloes back out of the bottle

I'll use a wide-necked jar for the next brewing!

Dan · « **Reply #16 on:** February 19, 2012, 07:28:00 pm »

Quote from: phil1235 on February 18, 2012, 05:42:20 pm

Haven't tried recycling the sloes before - am about to start!

An update on our sherry experiment, 2 months on. We opened the jar last week and it smells fab, really almondy, a bit like Amaretto.

Resisted the temptation to taste it though, just.

sculptor Dawn · « **Reply #17 on:** February 13, 2013, 03:04:33 pm »

Well I have only just come across this site, but this idea is fabulous so am just about to do the Port! Many Thanks

Mariask · « **Reply #18 on:** February 13, 2013, 05:33:34 pm »

My sloes get well used...

First I prick them and make sloe gin, in the usual way.

Then, when the gin is ready to be separated from the sloes, I make sloe port (not in the same way as the original article in Post 1... I simply put the 'pre-ginned' sloes into another bottle, top it up with cheap port, and leave it for about 8 weeks. It adds another dimension to the port, and makes the sloes a bit sweeter for the next step...

When the sloe port is ready, I take all the sloes and cut the fruit away from the stone. I then mix the sliced up bits of sloes with melted dark chocolate, a dash of sloe gin and some cream, to make sloe truffles. I usually coat the truffles in another layer of dark chocolate, to hold the slightly gooey truffles mixture in place.

That's it. No waste. Three homemade/home 'enhanced' products.

Hatty · « **Reply #19 on:** February 13, 2013, 07:28:30 pm »

Mmmm that sounds fab

not thought of using as a chocolate filling,

another recipe to add to the list

Alistair · « **Reply #20 on:** March 01, 2013, 08:28:51 am »

I made a liqueur using brandy, sugar and strawberries and raspberries this year, the liqueur was highly medicinal and rather nice, the fruit went on top of grown up ice cream which was exceptionally nice and the other half went into a rather alcoholic trifle which was incredibly nice, medicinal (as are all trifles) and of course represented all essential food groups, vitamin c (cream), vitamin f (fruit), vitamin s (sponge) and of course that essential mineral - custard, I think the jelly bit had vitamin p (pork) in it to set it as well.

Mmmmmmmm trifle, I like trifle, I may well be buried in a bath of trifle when I die