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Look what I found...

(29 Posts)
tattynan Tue 24-Sep-13 19:41:45

in the drinks aisle at Waitrose. Liqueur de lychee by Gabriel Boudier. It sounds odd but tastes delicious. Just right for the winter festivals coming up.

Kiora Tue 24-Sep-13 20:06:46

Slurp slurp whats the alcohol content I buy their elderflower liqueur Loverly enjoy xx

gracesmum Tue 24-Sep-13 21:51:03

A case of "never mind the name/flavour, what's the strength?? "grin

petallus Tue 24-Sep-13 22:18:30

grin I always look at the strength. My cider has to be 6 or 7 which is quite strong.

Aka Tue 24-Sep-13 22:27:09

Home made creme de cassis. It's good for you as made from my own organic blackcurrants. Don't know the strength but the vodka was 40% smile

Kiora Tue 24-Sep-13 22:46:47

I love sloe gin wish I knew how to make it. I know it's suppose to be easy but I'm a city girl and don't know what sloes look like and I'd pick a poison berry and poison myself

Aka Tue 24-Sep-13 22:51:27

images of sloes

You won't be able to say that again Kiora

annodomini Tue 24-Sep-13 23:00:20

You could try damsons instead of sloes. Damson gin for Christmas? grin

Hebs Tue 24-Sep-13 23:06:57

Kiora, prick the sloes with a darning needle, it helps to have a glass or 2 of blackberry wine while you are doing this. Cover the sloes with sugar in a jar or bottle, top up the jar or demijohn with gin, put a cork in, then shake it well every week.

Anne58 Tue 24-Sep-13 23:15:59

Then filter it before bottling.

absent Tue 24-Sep-13 23:53:05

Kiora If you're going to make sloe gin for the festive season, you need to get a move on because it needs to steep for 3 months.

Rinse 350 g sloes and prick them all over with a wooden cocktail stick. Pack them into a sterilized preserving jar, sprinkling each layer with caster sugar; you'll need about 175 g. Pour in 700 ml gin and seal the jar. Store in a cool, dark place, occasionally shaking the jar, for 3 months.

Strain the gin into a jug and discard the contents of the strainer. Pour the gin into a sterilized bottle, seal and label. It is ready for drinking but may also be stored for up to 1 year.

FlicketyB Wed 25-Sep-13 14:36:21

I reckon half a pound of sloes and half a pound of sugar to a bottle of gin. You can use vodka instead Gin/vodka taste/quality is not important as the sloes and sugar disguise it, so it can be the cheapest brand in the supermarket,

As commented on sloes are not berries, but very small very dark bluey purple plums which have a beautiful bloom on them when ripe.

seasider Sun 06-Oct-13 22:22:35

AKA- any chance of your receipe for homemade cassis please.

gracesmum Sun 06-Oct-13 22:37:42

We have 13 x 1 1/2 or 2l Kilner jars of sloe/bullace plum/gage gin currently steeping in our garage at the moment !! When she heard, DD3 expressed relief and said they'd come to us for Christmas after all now. Best gin was from Aldi, around £9 a bottle - we bought one case of 12 and another 8 bottles I think. Cashier didn't bat an eyelid either! Ideally you should wait for the first frost before picking the sloes, but if you do th at other people get in first, so we picked ours a week or so ago and put them in the freezer overnight.

NfkDumpling Sun 06-Oct-13 22:39:12

We also do blackberry brandy. Fill a jar half to two thirds full with large ripe blackberries. Fill to the top with not expensive brandy. Leave for a month at least maybe giving it at bit of a shake occasionally just to annoy it. Strain into an empty expensive brandy bottle and drink at will. (The strained off blackberries make very good jam.)

Aka Sun 06-Oct-13 22:39:34

Black Currant Liqueur and Crème de Cassis
based on a recipe from Food Perestroika
24 oz. black currants, washed and stemmed
48 oz. (6 cups) vodka
sugar (amount will depend on the weight of your strained liquid)
Crush the black currants in small batches in a food processor. You don’t want a purée, you just want to maim the currants and break the skins. Place the currants in a large (2+ quart capacity) glass jar with the vodka. Seal the jar tightly. Shake it up and let sit in a cool, dark place for a month. When the infusion is ready, strain the liquid through a fine mesh sieve twice. Weigh the liquid.
To make black currant liqueur: Multiply the weight of your liquid by 20% to get the weight of sugar you need to add to the liquid. [In math speak... weight of liquid = L, weight of sugar = 0.2 x L]. Stir the sugar into the infusion until it is dissolved. Makes about 2 quarts (probably less).
To make crème de cassis: Multiply the weight of your liquid by 45% to get the weight of sugar you need to add to the liquid. [Weight of liquid = L, weight of sugar = 0.45 x L]. Stir the sugar into the infusion until it is dissolved. Makes just over 2 quarts.

Aka Sun 06-Oct-13 22:40:41

Enjoy wine

Aka Sun 06-Oct-13 22:41:59

PS I didn't crush the black currants in a food processor, I just used a potato masher, worked find.

Aka Sun 06-Oct-13 22:42:13

find fine

Aka Sun 06-Oct-13 22:43:08

Blackberry brandy ...nice one

seasider Sun 06-Oct-13 23:25:31

thanks Aka I like the sound of those and the blackcurrant brandy! smile

Aka Sun 06-Oct-13 23:48:50

I'm making raspberry gin too!

NfkDumpling Mon 07-Oct-13 07:23:12

Aka have you tried making jam with the left over blackcurrants?

JessM Mon 07-Oct-13 07:29:21

You mean you have never breached the sloe gin within 3 months absent ? grin
I have picked sloes too early - late August which is a mistake. This year all harvests are late - so about now the sloes are probably nicely ripe or nearly there. They should not be too hard I think - they are wild plums and you would pick a plum when it is beginning to soften.
If you want to speed up the process pricking each sloe with a needle is one approach or freeze them, which makes them squishier and more willing to relinquish their juices.

Aka Mon 07-Oct-13 07:46:21

I didn't Nfk simply because I was all jammed out!