Tales from

the Loir

A Weekly Column

January 2, 2002 - Sloe Gin



Sloes are small plums sometimes called blackthorns. The French call them prunelles. The leaves from this tree are used to make pousse d'epine.

Directions

Pick the sloes several times with a fork so that the juices and color will be drawn out.

Ingredients for 2.5 liters (4 1/2 pints)

2.5 liters of gin 4 pints
750 grams of ripe, dry sloes 1 1/2 pounds
30 grams of almonds, blanched 1 ounce
750 grams of sugar 1 1/2 pounds

Put the sloes in a 4.5 liter (8 pint) jar with the almonds and add the sugar; then pour in the gin, and cover. Shake the jar every three days for three months. Strain off the liquor, bottle it and seal the corks. The gin is ready for use or may be kept for years, improving greatly in the keeping.


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December 26, 2001 - Winter Solstice
December 19, 2001 - Relais d’Antan
December 12, 2001 - Winter Foods
 December 5, 2001 - Steak and Kidney Pudding
 November 28, 2001 - Pigs III
 November 21, 2001 - Pigs II
 November 14, 2001 - Pigs
 October 31, 2001 - The Ghost of Chateau Chevre
 October 25 - Battle of Poitiers
 August 22, 2001 - Confrerie
 August 15, 2001 - Liberation
 August 8, 2001 - Le Cyclop
 August 1, 2001 - The Finger
July 25, 2001 - La Resistance
July 18, 2001 - System D
July 11, 2001 - The Accident
July 4, 2001 - Ange Pitou
June 27, 2001 - Feu de Saint Jean
June 20, 2001 - Geoffroy Martel
June 13, 2001 - Saint of the Day
June 6, 2001 - Escapade dans le Berry
May 30, 2001 - Learning French
May 23, 2001 - Pete and Manny
May 16, 2001 - Les Journees des Aubepines
May 8, 2001 - Armistice Day
May 2, 2001 - May Day
April 25, 2001 - Les Manouches
April 18, 2001 - Trôo
April 11, 2001 - Le P'tit Jules
April 4, 2001 - Men and Their Caves 
Archive of Weekly Columns Jan-Apr 2001
Archive of Weekly Columns from 2000
 

       

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