John Myers
Ingredients for 1 servings:
- 200 g sloes, wash after harvesting, sort and place in the freezer for 2 weeks
- 150 g rock sugar, white or brown
- ½ vanilla pod(s)
- 0.7 liters of white rum
Instructions
Working time approx. 20 minutes; Rest period approx. 45 days 12 hours 15 minutes; Total time approx. 45 days 12 hours 35 minutes
Lightly crush the sloes and split the vanilla pod lengthwise. Place all ingredients in a large jar with a swing top and seal tightly. Let stand at room temperature for 3 months, shaking briefly daily. Strain through a fine-mesh sieve, then strain again through a filter bag, cheesecloth, or coffee filter, and transfer to a decorative bottle. The liqueur will keep for many years and its flavor gets finer every year. I use the empty rum bottles for storage, as they are already clean from the alcohol. Pass the strained sloes and the filtered sloe purée through a food mill. The resulting purée makes an excellent mulled wine jelly or can be used simply as a topping for vanilla ice cream.
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