An experiment with Slider
While my apple trees have a fair bit of growing to do before they produce anything meaningful, there are some damsons and sloes in the wood. These had a bumper year last year. As a result, we filled numerous empty jars with sloes or damsons, sugar, and vodka or gin. The sloe vodka is my favourite, especially when added to a glass of fizzy wine as a slightly superior Kir Royal.
So far, so good. The question is, when decanted, what to do with the booze-soaked berries? The damsons make a mean crumble when mixed with some apples or are delicious covered with molten chocolate and chucked in the fridge. The sloes are a different beast all together as they are pretty revolting as fruit.
Hunting around on the web we discovered a recipe for sloe sherry, so got a jar of this on the go, and then thought about trying sloe cider - or slider. Recipe as follows:
1. Half fill a jar with sozzled berries and top up with cider
2. Leave for about 4 weeks shaking from time to time
We cracked it open for the rugby yesterday and it was a delicious; a turbo-charged and less sweet cider and black. Despite having zapped the cider with sulphur before bottling, it had started fermenting again and so had a slight spritz (steeping under airlock may have been more sensible). Highly recommended!
(The sloe sherry wasn't too bad either.)
So far, so good. The question is, when decanted, what to do with the booze-soaked berries? The damsons make a mean crumble when mixed with some apples or are delicious covered with molten chocolate and chucked in the fridge. The sloes are a different beast all together as they are pretty revolting as fruit.
Hunting around on the web we discovered a recipe for sloe sherry, so got a jar of this on the go, and then thought about trying sloe cider - or slider. Recipe as follows:
1. Half fill a jar with sozzled berries and top up with cider
2. Leave for about 4 weeks shaking from time to time
We cracked it open for the rugby yesterday and it was a delicious; a turbo-charged and less sweet cider and black. Despite having zapped the cider with sulphur before bottling, it had started fermenting again and so had a slight spritz (steeping under airlock may have been more sensible). Highly recommended!
(The sloe sherry wasn't too bad either.)
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