• thanks for the detailed recipe - have frozen the sloes for gin and stoned the damsons for a crumble tomorrow (might mix with berries rather than apple).
    The mana'ish starter proved a hit, and kept the guests at bay until the main course was ready... I had far too much, so I had it reheated for snacks for a few days. Lovely!

  • You'll soon start to see the colour of the sloe skins leaching into the gin once you start, unless you use brown/moscovado/demerara sugar that will give the gin a brownish hue.

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