SPICED SLOE LIQUEUR
500 g sloes
200 g brown rock candy
750 ml Korn [or another neutral-tasting and odourless high-proof alcohol]
350 ml dry red wine
1 vanilla pod
1-2 star anise
2 cloves
1 cinnamon stick
1 allspice
brown sugar
_ harvest sloes and remove stalks
_ wash, pat dry and freeze overnight [ideally sloes are harvested after the first frost - if the sloes are already frozen through in nature, skip this step]
_ place frozen sloes in a large container
_ cover with rock candy and pour in the alcohol
_ close and let steep at room temperature for about 3 weeks
_ for the wine batch, briefly boil wine with spices and let steep overnight
_ the next day, remove the allspice
_ mix wine batch and sloes [including alcohol] and let steep for another 1-2 weeks
_ pour sloe liqueur through a sieve to remove sloes and spices [feel free to leave vanilla in]
[add more sugar to taste if necessary]
_ pour sloe fire into clean jars and let sit for at least 2 more weeks until you drink it [the alcohol will mellow with time]
[The longer the sloe liqueur steeps, the more flavourful it becomes. Keeps well for a year in a dark, cool place]
[Can be enjoyed warm or cold. Especially delicious warm over desserts.]
SCHNLEHENFEUER
500 g Schlehen
200 g brauner Kandiszucker
750 ml Korn [oder ein anderen geschmacks- und geruchsneutraler hochprozentiger Alkohol]
350 ml trockener Rotwein
1 Vanilleschote
1-2 Sternanise
2 Gewürznelken
1 Zimtstange
1 Piment
brauner Zucker
