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Post by X on Oct 30, 2013 20:42:23 GMT
Just been looking at recipes but soooooo many ! Cannot remember what I did last year but Mike said roughly a third of each ? sloes sugar gin . They are in the freezer for tonight ready for the gin tomorrow as some drunken bums finished all the last lot at Stonehenge in september !
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Post by Firefox on Oct 30, 2013 20:51:21 GMT
1lb of sloes, 1lb of sugar, 750 ml of gin.
Some people use more gin and less sugar. You could use less sugar to begin with and see how it tastes. You can always add more.
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Post by Etienne Le Croq on Oct 31, 2013 6:58:53 GMT
Where do you get these sloes from? What do they look like.
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Post by robmac on Oct 31, 2013 8:22:54 GMT
Where do you get these sloes from? What do they look like. We gathered Sloes at Greywell last weekend. They look like small Damsons. Sloe Gin or Sloe Brandy is lovely!
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Post by Pollik on Oct 31, 2013 14:20:13 GMT
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Post by Etienne Le Croq on Nov 1, 2013 20:07:13 GMT
I'm going looking for some sloes this weekend,once the woodburner is fitted.
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Post by Rubbertramp on Nov 1, 2013 20:34:01 GMT
You'd better get a move on. They are getting as wrinkly as yer gonads after a dip in the North Sea!
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Post by Etienne Le Croq on Nov 1, 2013 20:36:40 GMT
You been looking Chap!
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Post by Rubbertramp on Nov 1, 2013 20:37:51 GMT
Aye....same colour too!
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Post by Etienne Le Croq on Nov 1, 2013 20:44:58 GMT
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Post by wildman on Nov 7, 2013 17:11:33 GMT
Sloes are the fruit of the Blackthorn, (watch out for the spikes they are poisonous and invariably fester if you get pricked.) en.wikipedia.org/wiki/Prunus_spinosaSloe gin is an excellent way to double the amount of alcohol you end up with, when it is ready it is a supurb Liqueur and ready in time for Christmas. However there is so much free fruit in the hedgerows in the autumn I prefer to make wine and save the £15 for a bottle of Gin, but then I'm a tight git. Blackberries and Elderberries, rowan berries and hawthorn berries. The last two of which make a nice jelly. There are lots of mushrooms about from Sept - October but be sure of what you are eating. road kill pheasent are in abundance at this time of the year, just cut off the breast meat and chuck in a curry, magic. Apples growing wild are in abundance this year an even found some wild gooseberries a few years back. Wild food is great when you know what you are eating has cost nowt.
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Post by robmac on Nov 7, 2013 21:18:49 GMT
You'd better get a move on. They are getting as wrinkly as yer gonads after a dip in the North Sea! How did the Sloe Jam turn out Mark?
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Post by Rubbertramp on Nov 12, 2013 20:18:45 GMT
As runny as a product of Delhi Belly!..... and not the same colour but twice as tasty .... so I boiled it up again with some more sugar and lemon juice in....them there crabs from Greywell don't have much pectin in! Thanks again for the picking hand Rob!
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Post by robmac on Nov 13, 2013 16:53:25 GMT
As runny as a product of Delhi Belly!..... and not the same colour but twice as tasty .... so I boiled it up again with some more sugar and lemon juice in....them there crabs from Greywell don't have much pectin in! Thanks again for the picking hand Rob! Those hazelnuts were not bad Mark. We'll have to remember for next year where Charlie got those bigger ones near the bridge. I'll bring me waders!
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