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This sloe liqueur tastes very fruity, delicate and incredibly delicious. It also has a slightly refreshing peppermint note. You can make sloe liqueur yourself with just a few ingredients. It makes a lovely souvenir and gift from the kitchen. You can find a detailed sloe liqueur recipe with the exact quantities and step-by-step instructions below.
Select ingredients for sloe liqueur recipe
Sloes
Use ripe fruit for the sloe liqueur recipe. If you have harvested them before the first frost, you should freeze them overnight or longer. This makes them taste mild and less tart.
Type of alcohol
I made the sloe liqueur with vodka, just like the strawberry liqueur. White rum, which I used to make the cornelian cherry liqueur and the vegan egg liqueur, also works well. You can use grain brandy too.
When choosing a high-proof type of alcohol, it is important that it is of high quality. After all, the taste of the liqueur made from it depends on it.
Sugar
You can adjust the amount of sugar to suit your taste, just like for the glögg. My sloe liqueur tastes moderately sweet. If you like very sweet alcoholic drinks, use a little more sugar.
Peppermint
I have also refined the sloe liqueur with fresh peppermint leaves, just like the cherry plum jam. This gives it a slightly refreshing note.
Depending on your taste, you can simply leave the mint out of the recipe. Alternatively, other herbs or spices are also suitable for flavoring the liqueur. Lemon zest, vanilla and cloves, among others, go very well with it.
How to harvest and pit sloes
Blackthorn grows on forest and roadsides as a wild fruit, similar to the cornelian cherry. The dark blue fruits are ripe from around October.
However, they are edible after the first frost. Only then should you harvest sloes. Then they no longer taste so tart and sour, but much milder.
Alternatively, you can also pick the fruits before the frost, directly after they have ripened. Then freeze them for at least one day or night.
Sloes are best pitted after freezing. Take them out of the freezer beforehand and let them warm up briefly at room temperature. They should still be fairly firm, but no longer rock-hard. You will then be able to remove the stones quite easily by hand.
To drink and give as a gift
Homemade sloe liqueur makes a great gift from the kitchen, just like the orange syrup. You can give it to your family, friends and acquaintances for Christmas or Easter. It also makes a great gift for guests at a wedding, alongside the heart cookies.
Or enjoy a glass of sloe liqueur on its own after work or at the weekend. It is just as suitable for mixing cocktails.
This homemade sloe liqueur is
- fruity,
- fine,
- sweet sour,
- with a fresh minty note,
- incredibly delicious,
- aromatic,
- vegan,
- colorful,
- ideal for drinking straight or for mixing cocktails,
- perfect as a gift from the kitchen,
- easy to make yourself.
How to make sloe liqueur: tips and tricks
- You can find out where and when you can harvest sloes and the best way to pit them in the article above.
- Use high-quality vodka to make the liqueur. Alternatively, you can use good quality white rum or grain brandy.
- You can adjust the amount of sugar to taste.
- You can simply leave out the peppermint. You can also refine the sloe liqueur with vanilla, lemon zest or cloves, for example.
Have you made sloe liqueur yourself using this recipe? I look forward to seeing your results, your star rating and your comment below on how it turned out and how it tasted.
Try these fall recipes too:
- Fall fruit salad – with crunchy walnuts
- Russian apple cake – 3 most popular recipes
- Quince jam recipe – the best
Sloe liqueur
Equipment
- 2 preserving jars
- glass bottle
- cheese cloth
Ingredients
- 300 g sloes
- 500 ml vodka
- 50 g sugar
- approx. 15 fresh peppermint leaves
for the sugar syrup
- 50 g sugar
- 100 ml water
Instructions
- Wash sloes, pat them dry and freeze them overnight if you haven't picked them after the first frost.
- Allow the sloes to thaw slightly at room temperature so that they are no longer too hard but still firm, then pit them.
- Place the sloes, peppermint leaves, 50 g sugar and vodka in a preserving jar, seal and leave to infuse in a dark place at room temperature for 2 weeks. Shake the jar occasionally so that the sugar gradually dissolves.
- Put another 50 g of sugar and water in a small saucepan, bring to the boil while stirring and boil for approx. 1 minute.
- Leave the sugar syrup to cool to room temperature.
- Pour the sloe mixture through a cheese cloth, collecting the liquid in a clean preserving jar, and squeeze the fruit vigorously in the cheese cloth.
- Pour the sugar syrup into the jar with the sloe vodka, stir, seal the jar and leave to infuse in a dark place at room temperature for 1 week.
- Pour the finished sloe liqueur into a sealable glass bottle.
Notes
- You can find out where and when you can harvest sloes and the best way to pit them in the article above.
- Use high-quality vodka to make the liqueur. Alternatively, you can use good quality white rum or grain brandy.
- You can adjust the amount of sugar to taste.
- You can simply leave out the peppermint. You can also refine the sloe liqueur with vanilla, lemon zest or cloves, for example.
- See the detailed tips and tricks for making the sloe liqueur at the top of the article.
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