SLOE GIN SWEETS

Don’t want to waste your sloes after straining and bottling your gin? Make these sweets! They are perfect after-supper confectionary to serve in the colder months – a very grown up fruit pastel

Ingredients - serves 8

Gin soaked sloes leftover from making sloe-gin

Granulated Sugar

Pectin

Method

  • Lightly grease a tray with flavourless oil and line with paper. The tray should be minimum 1.5cm deep

  • Place the gin-sloes in a saucepan over a medium heat with a splash of water and stew gently until they are breaking down

  • Use a ladle to push them through a heavy-duty sieve, leaving you with a sloe puree

  • Weigh your quantity of puree and add equal quantities of sugar to it. Of this puree and sugar mix, you need 3% of its total weight of pectin. Eg. If the sweetened puree weighs 1kg, you need 30g pectin.

  • Put the sweet puree and pectin into a clean pan, and heat to 110 ⁰C, stirring frequently. The mixture should thick at this point.

  • Pour into the prepared tray, place in the fridge to set, then cut into squares and toss in sugar

  • Keeps for months

GET IN TOUCH

LONDON | HAMPSHIRE

FOLLOW ME

  • Instagram