Excellent. The bird knows these are ripe and so do I. Just right for making sloe gin. (Ask me for the recipe if you like!).
Have a great weekend. Best wishes, Andy
Merci Andy ! du vin, du sucre et des baies ? dans quelles proportions ? j'aime beaucoup tester les recettes ... Bon weekend également, amitiés, Chantal
Hi, Chantal.
1/3 sloes, 1/3 sugar, 1/3 gin .
Prick each sloe with a knife or fork. put sugar and sloes into a large preserving bottle and top up with the gin. Store in a dark place. Shake the bottle once a day for a week until sugar is dissolved. Then once every 2 weeks. Serve at Christmas or on cold Winter evenings.
Some people don't like the taste of gin. This is for them - nothing like gin at all!
The French for this, according to WordReference, is 'alcool, or eau-de-vie, de prune' but this is NOT the same. Sloes are distinctly tart in taste (not for eating raw!), giving the drink a refreshingly sharp edge.
Let me know if you make some!!!
Best wishes, Andy
Merci Andy pour la recette, ça titre pas mal en alcool alors si on prend de l'eau de vie ... j'ai déjà la tête qui tourne :) , pour un apéritif de "fille" plus doux je préfère partir sur du vin auquel on ajoute une petite quantité d'alcool de fruits ... je ne sais pas si tu connais mais les Vendéens font de la Trouspinette en utilisant les jeunes pousses du prunellier , super bon ! On vient d'avoir les premières petites gelées, il est donc temps de cueillir les baies, je te dirai si j'ai tenté ta recette .... Merci Pom gourmand pour tes précisions :)
25 comments
Andy Rodker said:
Have a great weekend. Best wishes, Andy
Chantal replied to Andy Rodker:
Andy Rodker replied to Chantal:
1/3 sloes, 1/3 sugar, 1/3 gin .
Prick each sloe with a knife or fork. put sugar and sloes into a large preserving bottle and top up with the gin. Store in a dark place. Shake the bottle once a day for a week until sugar is dissolved. Then once every 2 weeks. Serve at Christmas or on cold Winter evenings.
Some people don't like the taste of gin. This is for them - nothing like gin at all!
The French for this, according to WordReference, is 'alcool, or eau-de-vie, de prune' but this is NOT the same. Sloes are distinctly tart in taste (not for eating raw!), giving the drink a refreshingly sharp edge.
Let me know if you make some!!!
Best wishes, Andy
Chantal said:
Majka said:
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