Sloe Gin recipe, Farmers Weekly

[Paddington]

A recipe for sloe gin by Jamie Oliver in this weeks FW caught my eye. The recipe is very simple: sloes, gin and caster sugar, but two big spoonfuls of sugar are used per bottle. Teaspoons, tablespoons ? The bottles with sloes, gin and sugar are laid flat and turned every second day (if you can remember, I couldn't) . After two months the gin is sampled and extra sugar is added if required ?
The gin is not racked, so every time you fancy a glass you need to be careful of bits of sloes, leaves etc in your glass !
Can't believe one of Britain's most well known chefs wrote this. Was the recipe taken down over the phone and a bit missed off when he went through a tunnel ?
Or did a FW staffer cobble this up on the way to work ?

 

[llamedos]

Can't believe one of Britain's most well known chefs wrote this

He did, someone on the radio pointed out about JO sloe gin recipe this week, asking if he was going to pay sugar tax they too were asking just How much sugar, so assumed wherever his recipe is, does not state amounts..

 

[B&B Pig Man]

I've had some 'brewing' in the cupboard for 4/5 years now.

Is there a definitive amount of time to leave it? Or is it simply the longer the better?

 

[Paddington]

I've had some 'brewing' in the cupboard for 4/5 years now.

Is there a definitive amount of time to leave it? Or is it simply the longer the better?

Depends how strong your willpower is .

 

[B&B Pig Man]

Depends how strong your willpower is .

Tbh I'd forgotten about it until reading this thread!

 

[Frank-the-Wool]

A pound of Sloes, a pound of Sugar and a pint of Gin.
Job done.
Don't leave it on the Sloes for more than a year as it will lose some of the fresh flavour.
If you pick the Sloes early, before they are properly ripe then stick them in the freezer for a short time.

 

[thatlldaespot]

I've always done two pounds of sloes, either pricked with a pin first or left in the freezer overnight to split the skins, two pounds of sugar, one bottle of gin. You need another empty bottle, put half the sloes in that, and half the sugar, top up with gin, and put the remaining sloes and sugar in the gin remaining in the original bottle. Turn it every few days. Just about drinkable by Christmas, and mellow and gorgeous from January onwards, if there's any left.

 

[Badshot]

I've had some 'brewing' in the cupboard for 4/5 years now.

Is there a definitive amount of time to leave it? Or is it simply the longer the better?

That's ruined, you'd best let me drink that for you?

 

[Fendt516]

One third of each!! [emoji108]

 

[spin cycle]

'drink'

 

[B&B Pig Man]

A pound of Sloes, a pound of Sugar and a pint of Gin.
Job done.
Don't leave it on the Sloes for more than a year as it will lose some of the fresh flavour.
If you pick the Sloes early, before they are properly ripe then stick them in the freezer for a short time.

Really?!
So if mines been in for 4/5 years, is it worth taking them out now, or just leave them as long as possible?

 

[spin cycle]

'feck'

 

[YorkshireAndrew]

'feck'

 

[B&B Pig Man]

Gave in - strained the sloes out, and re-bottled.
Now back into the cupboard to wait until the eldest is 18.

Had one (or two) sips for quality control purposes - by heck it's good!!!

 

[Daniel]

Gave in - strained the sloes out, and re-bottled.
Now back into the cupboard to wait until the eldest is 18.

Had one (or two) sips for quality control purposes - by heck it's good!!!

View attachment 227590

May as well drink the part bottle?!

 

[spin cycle]

May as well drink the part bottle?!

be rude not to

 

[roadrunner13]

Dribble melted chocolate over the sloes for a cheeky treat

 

[Paddington]

May as well drink the part bottle?!

Part bottles are very untidy!

 

[le bon paysan]

My Mrs drains the Sloes and then Jams them, great on toast on a Winters morning.
We use a Demi-John.
Also washes out the Honey extractor with a bottle of Vodka, and washes the cappings in an ice cream tub of vodka.
Wow!

 

[Kidds]

A recipe for sloe gin by Jamie Oliver in this weeks FW caught my eye. The recipe is very simple: sloes, gin and caster sugar, but two big spoonfuls of sugar are used per bottle. Teaspoons, tablespoons ? The bottles with sloes, gin and sugar are laid flat and turned every second day (if you can remember, I couldn't) . After two months the gin is sampled and extra sugar is added if required ?
The gin is not racked, so every time you fancy a glass you need to be careful of bits of sloes, leaves etc in your glass !
Can't believe one of Britain's most well known chefs wrote this. Was the recipe taken down over the phone and a bit missed off when he went through a tunnel ?
Or did a FW staffer cobble this up on the way to work ?

What's been missed out then? Seems OK to me and how I make mine.