This sherry recipe works equally well for the sloes, bullaces and damsons that are left over from your sloe gin. Our old pal Gilbert always makes this on Boxing Day, having polished of a few bottles at their renowned Christmas Eve Drinks Party and toasted the Queen with sloe gin on Christmas day.
He claims that it is to salve the disappointment of his Christmas stocking. Everyone knows that anything as small as a stocking would never grace the foot of Gilbert and Marjorie’s bed.
Having finished the final batch of our 2005 sloe and damson gin I decided to make this wicked grog. Once upon a time I made sloe sherry every year and it’s lethal stuff. I used to use the cheapest sherry until Gilbert tipped that a reasonably priced medium sherry makes a much better tipple.
So when you finish your sloe or damson gin, don’t chuck out the fruit as there are several recipes for gin soaked sloes, damsons and bullaces. Damsons make a great alcoholic pudding, either baked in a suet pudding, in a sponge or in a pie. They also can be stoned and dipped into melted chocolate to make alcoholic sweets.
Sloes and bullaces are too bitter to be used in cooking but are ideal to have a second alcoholic outing as the base of sloe sherry. (Update: this is a marvellous grog, we added it to our roast chicken recipe, instead of port, with a great success).
|Recipe for Sloe or Bullace Sherry||
- Gin/vodka soaked sloes or bullaces
- Large (1.5 litre) Le Parfait jar
- 1 litre bottle of medium sherry (not too cheap, try a supermarket own brand)
- 1 tablespoon of white granulated sugar, after two weeks (optional)
- Half fill the sterilised jar with the sloes/bullaces from your sloe gin.
- Top up with sherry.
- Fit a new rubber ring and seal. Label the jar.
- Keep turning the jar each day for a week.
- Store the jar in a dark, dry area for 3-6 weeks.
- Sample the grog after two weeks, just to see how it’s progressing.
- A tablespoon of sugar can be added at this stage, according to taste.
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