Frosted Frozen Sloes...

[trompette de la mort]

Hi
Each year - in order to make sloe gin - I collect sloes from blackthorn bushes/trees having dutifully awaited the first frosts as I've often read (and been advised) that this is the best time to grab them.

Does anyone know what the rationale behind this is?

I'm starting to think that it may be because the freezing/thawing action softens the flesh and therefore allows the gin & juice to mix more readily. If so would I be as well picking them quite soon (they're already sitting black & beautiful on the bushes), then freezing them in the freezer, defrosting & using them?

Or is the reasoning behind leaving them on the bush until the frosts come something to do with unlocking secret flavours?

Any feedback/knowledge would be very gratefully received!

Thanks Finn.

[loripo]

My daughter makes sloe gin and I think they just pick when there is a supplyy and freeze them beforehand.
Some good suggestions on here
Sloe Gin | The Woodlands.co.uk Blog

[tcvarlh]

Yes, the same as the delicacy Eiswein, freezing breaks down some of the sugars and allows for a sweeter rounder Sloe Gin to be made. It also ensures the yeast living on the Sloe is inactive or dead, further any insects are also either dead or dormant.
h
prost!

[Monkey Orchid]

Another nice tipple if you have plenty of sloes is sloe cider.

Make exactly like sloe gin - you can use cheap cider (the fizzy sort in 2 litre bottles is fine), add sloes and some sugar and leave to mature.

I've also made sloe vodka, different to sloe gin but good too.

[trompette de la mort]

Thanks guys! I reckon that as the plums & damsons are ripe 'n' ready I'll have a go at the sloes. Freeze & use - brill. Thanks for the sloe cider/vodka suggestions too. As it looks like being a good sloe year I'll definitely be trying some.
Chin chin.

[LynM]

I agree with all that has been said and would add my own experiences. I've been making sloe gin for best part of 40 years now and it is best if you can leave the sloes to be frosted naturally. However, over the last few years, I've found that leaving the sloes waiting for a natural frost has meant that they have shrivelled long before it occurs, mainly because the first frosts have been so much later. Now I keep a close eye on them and as soon as they show any sign of shrivelling, I pick them and freeze them for a few days.

Two years ago I had a glut and decided to leave some in the freezer. I was glad that I did as the harvest around here last year was virtually nil, so I used those frozen ones. Turned out just fine! I shall probably do the same this year as they are hanging like bunches of grapes in this area.

[richickle]

just picked a load and looking forward to making my first batch of sloe gin. any ideas on what to do with the gin soaked sloes when I separate them from the gin??? thanks in advance - rich

[Gypsy Orchid]

Originally Posted by richickle

just picked a load and looking forward to making my first batch of sloe gin. any ideas on what to do with the gin soaked sloes when I separate them from the gin??? thanks in advance - rich

I put them in with other berries to make hedgerow wine
Sylv

[trompette de la mort]

Hi Rich,

I've had the same dilemma when finally separating the fruit from the liquor. Sadly I've found the sloe's have so little flesh on them that they're of little use. However, when making damson gin I've kept the fleshy pulp from the fruit in jars and now add it to crumbles etc to give it an extra kick. Happy supping!

[LynM]

I simply squeeze as much juice out of them as possible....OK....I know that makes for a cloudy final product, but what the heck, it still tastes the same! I do make sure that I've got a bottle or two where it's not cloudy for handing out to visitors! Then the sloes get dumped....