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Post by edenwildfood on Aug 9, 2014 17:51:55 GMT
If you ever wondered what to do with the booze soaked fruit once you've decanted your sloe gin, try the below recipe. Excellent and tried and tested. www.sloe.biz/pip/viewtopic.php?t=171 |
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Post by Brewforagegrow on Aug 9, 2014 18:29:02 GMT
People always miss out the perfect middle recipe in this trail..... Slider. Take the gin soaked sloes and put them into some proper (flat) cider, leave for a month and then strain. The sloes impart some colour, flavour and gin into the cider while still being booze soaked enough to make the truffles afterwards.  |
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Mafro
New Member
Posts: 14 
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Post by Mafro on Aug 9, 2014 18:38:49 GMT
People always miss out the perfect middle recipe in this trail..... Slider. Take the gin soaked sloes and put them into some proper (flat) cider, leave for a month and then strain. The sloes impart some colour, flavour and gin into the cider while still being booze soaked enough to make the truffles afterwards. I always do this, makes proper knockout juice. Especially when my cider came out at 8.5% on its own! |
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Post by edenwildfood on Aug 9, 2014 18:56:52 GMT
yeah have done that one before now when ive made my own cider.
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Post by lucyblack on Sept 28, 2014 17:35:37 GMT
Oh my word! Truffles! I don't eat butter or cream but I'm pretty sure I can come up with an alternative chocolate to use this idea with. I once got some jelly ear mushrooms, deydrated them, rehydrated them in some bramble vodka, then chopped them up small and put them into some raw chocolate with some chopped hazelnuts. A wee bit weird, but passable enough. Like some sort of strange fruit and nut!
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Post by Brewforagegrow on Sept 29, 2014 19:47:46 GMT
Oh my word! Truffles! I don't eat butter or cream but I'm pretty sure I can come up with an alternative chocolate to use this idea with. I once got some jelly ear mushrooms, deydrated them, rehydrated them in some bramble vodka, then chopped them up small and put them into some raw chocolate with some chopped hazelnuts. A wee bit weird, but passable enough. Like some sort of strange fruit and nut! OK, that sounds bizarre yet nom at the same time. I may have to try that next time I've got Jew's ears. |
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Post by lucyblack on Sept 29, 2014 22:44:11 GMT
I reckon you could do some sort of Turkish Delight type creation with them. Kinda crunchy and jellyish all at the same time tho :-\
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Post by Brewforagegrow on Sept 30, 2014 15:01:02 GMT
Sounds less nom!
I've made John Wright recipe elderflower delight, now that is amazing stuff.
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