Sloe Gin Sous Vide | Recipe by sousvidetools.com
Sloe Gin Sous Vide
- COOK TIME: 3 Hours
- PREP TIME: 20 Minutes
- DIFFICULTY: Easy
- SERVES: 6
- 750ml of good quality London dry gin
- 500g of sloe berries
- 100g of caster sugar
The sous vide method is great for infusing which makes it an ideal technique to create a delicious flavoured gin. In this recipe we create a Sous Vide Sloe Gin which is so simple and the results are fantastic. Makes a great home made gift or treat.
In the early autumn, sloe berries are a common sight in British hedgerows. A traditional English liqueur, sloe gin is made by flavouring gin with these seasonal berries. However, traditional sloe gin is also ‘slow gin’, usually taking 12 18 months to infuse. You can dramatically speed up this process by gently cooking the ingredients sous vide. The low temperature and sealed vacuum bag prevent the alcohol from evaporating and the infusion time is cut down to a few hours: perfect for those who lack patience!
- Preheat the water bath to a temperature of 70⁰C.
- Mix together the sloes and the sugar and tip into a vacuum bag. Pour over the gin and vacuum the bag.
- Place the sealed bag in the water bath and leave to cook for 3 hours.
- Remove the bag from the bath and allow to cool.
- Strain through a fine sieve and seal inside a clean bottle. Store in the fridge.
Try adding aromatic herbs to the vacuum bag to enhance the flavour of the sloe gin. Rosemary and thyme would both work well.
You could also replace the sloes with other seasonal fruits and berries, such as blackberries, raspberries, damsons and blackcurrants.
Keep things simple and relax with a delicious glass of sloe gin over ice. Alternatively, get creative and mix your own sloe gin cocktails. For a festive tipple with a twist, try Vivek Singh’s Blackthorn sour, which combines sloe gin, pineapple, cloves and kirsch.
Sloe gin can also be used in cooking. James Mackenzie’s decadent Chocolate, juniper and sloe gin pudding is perfect for cold winter’s evening and, if you are up for the challenge, Emily Watkin’s Venison salami with red onion and sloe gin marmalade and grilled sourdough makes a truly impressive starter.
Recipe courtesy of http://www.greatbritishchefs.com/