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Sloes

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Peter May

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Sloes

by Peter May » Fri Oct 20, 2017 12:56 pm

Sloes-Oct-2017.png
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Last month on a country walk I saw a tree laden with the plumpest most irridiscent blue sloes I can recall seeing, but I had no need of them.

Then this week a friend told me he'd not seen any sloes this year so I took him to that hedgerow. The easy ones had been picked and the remaining ones had lost a lot of their bloom, some were black, some wrinkled, but there were still too many to pick and we stopped when we'd got 4 pounds.

He was pleased because they are very ripe now, soft, came off the branches easily. He's now filled bottles with 4.5 litres of maturing sloe gin!
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Jenise

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Re: Sloes

by Jenise » Fri Oct 20, 2017 6:32 pm

Somewhere in the recesses of my brain is knowledge of the term "slow-gin", usually with the word 'fizz' attached, which I equate with being red (but might not be). But I've never had one nor did I know that there was actually a fruit called a sloe--so this is informative, and the picture appreciated. So you just pour gin over them, hide and wait?
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Jeff Grossman

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Re: Sloes

by Jeff Grossman » Fri Oct 20, 2017 11:18 pm

A sloe is a relative of a plum. It is tiny and nasty to eat out of hand. But prick it, place in gin with a little sugar and wait three months....
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Peter May

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Re: Sloes

by Peter May » Sat Oct 21, 2017 8:00 am

Hi Jenise

Yup, it's called Sloe Gin because its made with sloes. They are the fruit of a very thorny very bushy small tree that grows abundantly in hedgerows, probably because they were ideal for making animal-proof hedges in the old days.

As Jeff says, you prick the sloes to burst the skin, place in a container, add sugar and cover with gin. Shake it every day for a week and leave for three months.

It makes a deep red liqueur type drink.

I found this article on how to make sloe gin on the Guardian website
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Jenise

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Re: Sloes

by Jenise » Sun Oct 22, 2017 3:32 pm

So very similar to other 'attic liqueurs' involving clear hooch and fruit just gin and that unusual fruit in this case.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Mike Filigenzi

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Re: Sloes

by Mike Filigenzi » Mon Oct 23, 2017 12:19 am

I'm pretty sure that the sloe gin that goes into most sloe gin fizzes has never seen a sloe. Its a nasty, overly sweet liqueur that's mostly consumed by teenagers. I remember it from my own teenage years, actually, although I preferred cherry brandy when it came to nasty overly sweet liqueurs. I seem to remember that someone's either producing or importing good sloe gin, but I've not tried it if that's the case, and I would be surprised of there's anything out there significantly better than a good homemade version.
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