Finished off the last of last year's Damson Brandy last night to clear out the kilner jar to start this year's Blackberry Brandy.
The process, roughly based on the recipe for Sloe Gin in my mum's Food for Free book by Richard Mabey, is 1 cheap 75cl bottle of brandy, 500g of berries, 250g of sugar. Leave to stew for a month or so then get sampling.
Last year's brandy soaked damsons will be pitted, pureed, and frozen in ice cube trays to be added to vanilla ice cream as the mood takes me.
Twitter: Leesa@sunhillcurry
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