Homemade Liqueurs! Pissed? I will be!

Lots of people wanted to know how to make sloe gin and the other liqueurs I have made. I haven’t drunk any of these yet, so I don’t actually know if they are any good or not. Here’s how I did this. Firstly, I bought 1 bottle of Tesco vodka and 2 bottles of Tesco gin. Just under £8 per bottle! I know that’s a lot of money but the liqueurs will last me for months. When I made the sloe gin, I collected 250g of sloes and I froze them and this causes the skins to split. I decanted the 75cl of gin into a larger bottle I had and added the 250g of sloes and 250g of white sugar. I put the lid on and shook it. Every so often, I take the bottle out of the cupboard and I shake it. As the days have gone by, it has darkened and become richer looking.

I used two bottles for the blackberry gin. I decanted half from one bottle of gin into another and added 125g of blackberries to each bottle, as I squished them down the neck, one by one. I then used a funnel and added 125g of white sugar. As with the sloe gin, I shake it periodically and it’s darkening every day.

Are you picking up on a pattern here? Same weight of sugar as fruit, stuff fruit into the spirits. I used vodka with the raspberries after seeing a bottle of rapsberry vodka in the supermarket. I bought the raspberries and blackberries on offer and both were 99p a punnet for 250g.

Here’s the haul so far. I added a dash of vanilla essence to the raspberry vodka and a dash of almond essence to the sloe gin and didn’t add anything at all to the blackberry gin. Foster Mummy makes blackberry vodka and tells me that you should keep it in a dark cupboard, if only to stop visitors thinking that I have a boozing problem! I’m hoping to get started on these for Christmas! but the longer you leave them, the better they are. When you want to drink them, simply sieve into a clean bottle and I assume eat the fruit before falling asleep on the sofa!


15 thoughts on “Homemade Liqueurs! Pissed? I will be!

  1. Hi FQ,
    Not 100 per cent sure, but once you've sieved the liquid from your sloe berries they should be discarded, something about being a tad poisonous. Like I say, not sure but it's what I do with mine – I'me sure one of your more knowledgeable readers will correct me if I'm wrong about this.


  2. So it's all pile round to yours at Christmas then eh?! ;o)

    Thanks Hun, I don't think that seems too tricky, taxing or messy for me to cope with…that's if the vodka or gin makes it to the final product and I don't take a quick swig each time I take it out of the cupboard for a shake…hee hee! x


  3. The fruit (that which is safe) would probably be a tad alcoholic itself and down on flavour as it has given some up to the fluid. I suggest trifles or cakes as the best use, although in theory you could probably then jam the fruit but not sure what that would go like!

    You put it in a cupboard as strong light will fade the colours which although not key to the taste, does add a little something to the drink I feel.

    I am so going to try some of these when I have finished making everything else!


  4. Good to read this post as I have been reseaching and am all ready to go out picking sloes – just waiting a couple more weeks or so for them to plump up a little bit more. I did wonder about freezing them first, instead of pricking them, but after thinking I had read somewhere about doing that, I couldn't find the reference I was thinking of – or anything else to say that freezing was OK.I hadn't thought of using blackberries though. I am going to make blackberry jelly first, and then might go down the alcoholic route afterwards if there are any more left on the bushes.


  5. I make plum brandy every year. I use a large wide necked jar and fill it 3/4 with stoned plums. I then add a good large shot of sugar and top the jar up with brandy. Turn the jar upside down every couple of days for a week or so and then put it in the back of a cupboard and forget it until a week before Christmas. Filter the brandy off through a filter paper into a decanter and use the brandied plums as a pudding. They're good in little individual pies, or just with ice cream, or as the base for a tarte tatin.


  6. The people I know who make fruit liqueurs in this way always eat the fruit with icecream and say that it is absolutely wonderful, hic….

    After all, it is the same method as making a rumtopf only using more alcohol.


  7. I think that sloes, like several stoned fruits, have a small amount of cyanide in the pips. The fruit is fine to eat, though.

    We made loads of sloe gin last year – it is wonderfull! Have made even more this year (hic!). After soaking in gin, the fruit can be used to make quite a nice wine – it tastes a bit like a fortified wine / somewhat like port. It's very nice 🙂

    Sloes also make a really nice jam – it's easiest to stew the fruit and let it cool and then run it through a hand mill to seperate the stones. It is a really plumy tasting jam, it's not at all sour but is slightly tart.


  8. I did sloe gin last year [using cheapest gin from Aldi] After you drain the liquid, serve the fruit gently warmed with clotted cream or ice cream. Fabulous [just don't crunch the pips, spit them out!!]

    And yes, freezing the fruit is a quicker and easier way than pricking the skins.



  9. I LOVE making these – I read in one book you are supposed to prick the sloe berries with a thorn off the tree you picked them from…
    Yours all look fab, what a Christmas you will have!!



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