what to do with damsons after making damson gin

The British have been soaking these sloes in gin and sugar for hundreds of … What to do with Sloes After Making Gin Read More » “-Diana Henry, Roast Figs, Sugar Snow We began our annual September damson gin production line many years ago more by luck than design. Wild varieties are extremely tart, and so are best relegated to the jam jar. Damson gin, like its kissing cousin sloe gin, is produced very simply by combining gin with damson plums macerated in sugar and allowing this mixture to steep for a period of months.It is hugely popular in Great Britain, especially around the winter holidays. Damson gin is very easy to make - all you need are some damsons, gin and caster sugar 1 Damsons, sometimes known as damson plums or damascene, are small, dark purple fruit that are usually ripe from late August to early October and are at their best during September. Recipe: Damson Gin. Wild damson gin: Wash damsons well and discard any bad or bruised fruit. If it's any help (probably not) you are meant to pick sloes either on 1 october or after the first frost (whichever is sooner). Strongly recommend you try damson gin. First I sterilised the jars with boiling water. The recipe I use for gin is 250 grams of damsons, 100 grams of sugar and 0.5 litres of gin. The sloes go into venison or beef stews. 250g of granulated sugar 1 litre of gin 1 litre mason jars x2. Things I have thought of are Summer pudding Crumble Fruit pie over ice cream Any way have made some strawberry and raspberry gin for my sister in laws birthday will put in a gift bag/ box along with some chocolates. Talking of which, I noticed today that only some leaves are affected. Drinkable after 3 weeks, but better after 3 months. Though we certainly appreciate a classic recipe, there are more than a few ways to get creative with your sloe gin. Then add the gin and shake. Then skewered the damsons with a sterile darning needle to get their damson juices flowing. Add in the sugar and shake once a day until it turns pink. An old English recipe using After I strained it, about six months ago, I bunged all the gin-sodden fruit into the freezer with a vague idea that I would use it in a fruit cake. Damsons … Ingredients: 1 lb/450g damsons; 3oz/85g sugar; 1 bottle of gin; Method: 1. Remove any stalks and wipe with a damp cloth. Prick each damson 9 times with a scalded darning needle or wooden toothpick / cocktail stick. Would like to do some thing with the fruit that would last. Method for making Damson Gin. We do it every year, and this year looks to be a bit of a bumper crop, despite the leaf curl mentioned elsewhere. 8. We just leave them in the bottle until we've drunk the gin. However the weather in 2012 was not good for sloes, so both of them went for damson gin this year. https://www.greatbritishchefs.com/recipes/damson-gin-recipe There is no need to stone the damsons. If you are making damson gin, you can pick them before they are properly ripe - that way the scrumpers won't get them. Got given a couple lbs of fresh damsons this morning, which reminded me that I have yet to do anything with the frozen ones. 550g of damsons (because that is how much we had!) Damsons left after the vodka is strained are perfect to eat with ice cream or yogurt. Plum juice, which is used in making damson gin. Oh, and no trace of aphids or other beasties, as suggested. I have a load of damsons left over from making damson gin last year. This info does not constitute financial advice, always do your own research on top to ensure it's right for your specific circumstances and remember we focus on rates not service. You CAN buy really nice Damson Gin (my Guide to Damsons lists 27 UK-based makers), but it’s sooo easy to make and so tasty that you really ought to have a go yourself – it’s hard to go wrong!. Pick sound, ripe damsons, better slightly over-ripe than under. Should work with whisky as well. Using a funnel, add the sugar and top up with gin to the rim. They are not widely heard of because of their highly astringent and generally unpleasant taste despite their rather lovely looking appearance. Easier to put in less sugar, and add more later, than trying to take it out if it's too sweet. This makes a perfect Christmas gift, made a few months in advance and tied with a ribbon or delivered in a box. Means we don't confuse the purple liquid with the Sloe Gin or the Damson Vodka or the Raspberry Whisky. Autumn and winter call for darker, more bitter flavours such as Sloes are little berries about the size of a 5 pence piece that grow in hedges all over the UK. Some add a mix of damsons and sloe berries, while others infuse their gin with cinnamon sticks or vanilla beans. Also means we release manageable amounts of totally soaked fruit. In a nutshell (or, ideally, a big jar) you cover damsons with gin, add a bit of sugar, and leave to steep* for a few months. Sloe gin should only contain sloe berries, gin, and sugar—and that’s it. This sloe gin or damson vodka recipe can be adapted to the fruit you have to hand. Prick fruit several times with a fork and place damsons in either a large; Kilner/Le Parfait jar or a wide necked 1 litre bottle. Warm and jewel coloured, this plum rich sweet liquor warms you better than an electric blanket and with much more style. Prick the damsons and put into a clean sterilised glass bottle (must have a lid). I divided the damsons equally between the jars. At that time we were living in London, urban beings living off food encased in sterile plastic and drink in sealed bottles. “You have to be quick to get hold of damsons, though, and it’s best to know someone with a tree. Contain sloe berries, while others infuse their gin with cinnamon sticks or vanilla beans looking.... 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