29th September 2011

Making sloe gin or fruit liqueur? Don’t throw away the strained fruit afterwards.
It makes a lovely, boozy topping for ice cream or pancakes. You could even puree it to make a grown-up coulis.

-Photo is berries from fruits-of-the forest gin with rice pudding. The berries are less tart than sloes so I added some lemon juice to up their fruitiness. Very luxurious.

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