What to do with left over sloes from Sloe Gin
I once had a demijohn full of sloes just sitting up on a shelf, I forgot about it for months or perhaps even (2) years. The sloes were perfectly preserved in the gin. They didn’t even attract any files even during some of the hottest months of the Summer. But the sloe’s days were numbered as when I was moving house and in all the kerfuffle I found it easier to compost them. I now wonder if whoever inherited my compost heap might still have them (not that I want them back).
It’s always a pain whenever you make booze to know what to do with the leftovers. One of the best things to do is make more booze. I’ve managed to make two lots of sloe gin from the same sloes, I just left them for a couple of months longer. I have heard it suggst that sloe whiskey is much better if using the second flush.
But then what, what can you do with left over sloes from sloe gin? If only I’d come across people like John Lewis-Stempel Author of Foraging back then who has suggested this sloe chocolate delight.
This might be fiddly but boozy chocolate is always worth the faff.
Leftover sloes from sloe gin
A big bar or two of dark chocolate
Cut out the stones from the sloes and melt the chocolate. Stir in the bits of sloe flesh and mix thoroughly. Pour onto a greaseproof paper lined baking tray, the mixture should be about 2cm thick.
Chill. Then cut into squares and serve with a smug grin (optional).
Slider (sloe cider)
For this you need real cider not the stuff that is drunk in the mornings in local parks across the country by men with red faces. And a note to you Americans I mean hard cider, the alcoholic stuff and not apple juice.
500ml/1 pint Used sloes
2 litres/4 pints/2 quarts Cider
Put the sloes in a demijohn top up with cider. Add the airlock and bung and leave for a couple of months before straining into bottles.
Rumour has it you can also do the same with sherry or port!
Left overs Sloes from Rapidly infused sloe Gin
I’ve recently been experimenting with an N02 infusor and have found it makes excellent sloe gin. One of the real big plus points too is that it infuses the sloes themselves with gin and sugar. The tart flavour dissapears totally and they taste all ginny and delicous, served with a dollop of ice cream they make an excellent afters.