liquer, sloe gin
Source: Sutart Binnie (firstname.lastname@example.org),
Try and get hold of a copy of "Straightforward Liqueur Making" by Gerry
Fowles. Its full of good recipies.
- 16 ounces (450g) sloes
- 1 bottle (700ml) gin
- 9 ounces (250g) sugar
- 1 teaspoon (15 ml) glycerine
Rinse the sloes and prick each one a dozen or so times. (alternatively freeze
for 2 weeks then defrost) Place all the ingredients in a suitable container
and shake at regular intervals for a period of 6 to 8 weeks. When the liqueur
has acheived a deep red colour remove the sloes and allow to mellow for a
further month. As an alternative to sloes you can also use damsons.