Sloe (Slow) Gin

Just across the street from us is the Copenhagen version of Central Park. I've plucked my elderflowers there for over ten years now, but only just last year did I stumble across a patch of sloe bushes (trees?).

I put my boys to work the other day, and held the branches low so their nimble little fingers could grab as many ripening berries as possible. I say ripening, since sloe berries are only truly "done" after the first good frost. I dare not wait for it, since I'm certainly not the only good woman in this burrough looking forward to her own sloe brew.

So, you pluck them as late in the season as you dare. then freeze them yourself overnight. This breaks down their bitterness, and gets them ready to languish in the spirits of your choice for three months. I use gin.



This recipe is an idea gleaned from several sources.
400-500 grams of sloe berries, washed, frozen overnight, and thawed.
100 grams of sugar.
1 bottle of gin.

Shake daily until the sugar is dissolved.
Store a dark place for 3 (THREE!) whole months.
Strain through a sieve, then a cheesecloth.
Enjoy.



I've yet to taste this, it's my very first try with the sloe. I'll probably just enjoy it straight up, but if you have any suggestions for use in a cocktail, do pipe up!

The Berries are Coming!

*Pardon the missing picture, Blogger ate it!*

This is about as summery a dessert as you can get. It is pink, fluffy, fruity - if Barbie had a flavor, this would be it. (Mattel, please keep your patent off my dessert)

Meringues:
4 egg whites
200 grams sugar
1 tsp. white vinegar
1 tsp. rose water (optional)
few drops of red food coloring (optional)

Topping:
Assorted berries, red currants, raspberries, blueberries, blakberries, mulberries, boysenberries, cloudberries etc.
Lemon curd (optional)
Whipped cream
Passion fruit

Whisk the whites until peaky. Add the sugar one spooon at a time until stiff. Fold in the other ingredients. Drop tennis ball size meringue on baking sheet, making a little dip in the middle for the topping. Bake for 20 minutes at 160 Celsius.

When completely cool, spread on lemon curd and whipped cream. Top with berries of choice. I added a spoonful of passion fruit for an exotic twist. It's a tad unsightly, so you might want to put it under the fruit instead. The rose water is optional, but it gives the meringue the yummy delicate taste of Turkish Delight.

For some reason, I haven't made these for a couple of summers, this post being one from the archives. Why, I do not know. The weather just went a bit dreary here, but at the first ray of light, I'm hauling berries home, and enjoying these in the yard!