Hi gardenjeannie. You can def use frozen fruit for the boozy drinks For raspberry vodka you need to dd sugar - would recommend a bit of googling action
Hi Jeannie, you most certainly can use frozen fruit, I did with the Raspberry vodka I bottled a couple of days ago as was the Merry Berry Brandy which was partly purchased fruits...easy recipe pound fruit pound sugar bottle of Aldi Brandy...as I posted earlier the residual fruit makes a brill base for a boozy adult trifle..a real seasonal treat. The damsons from the damson gin had softened right down. I greedily just snacked on then over a few days but next year I'll just pop the stones out, yes the are that soft, and then dip them in melted dark chocolate Yummie
Not usually a fan of sweet liqueurs but sloe or damson gin has a character all its own. I am though pondering Cape Gooseberries steeped in vodka to develop some very subtle fruit flavours with a pale yellow hue.
Bilje, thanks for that. Not a fan of chocolates, but do remember cherry brandy liquer chocs from a few yrs ago. If my young cherry tree produces more than the 5 it did this yr (i told the kids 4!!), your damson idea will be used for them in hampers nxt xmas, along with Ginagibbs idea of home-made produce hampers.
Thanks, 4th panda, away I go googling.
Let you all know how it goes. I suggest re-convening here sometime early Dec next yr, with efforts in hand to compare! Is it poss to make arrangements to all be on together? Maybe all skype our efforts or something? Surely some computer whizz could figure out a way we could meet 'virtually'????
That is a record ,it must be THEEE earliest Christmas reminder iv ever seen ,Dove you win a cracker turned out to be quite a nice evening erein Munsly,
A recipe that works even for orange-flavoured anything haters like me! (Remember the ad a few years ago? There was a sexy Frenchman who seduced the woman at the dinner table with his eyes and a glass of orange liqueur. This recipe is Frenchman-free, but infinitely cheaper!)
Cut the peel of 10 medium oranges into eight sections and place on a baking sheet. Heat in the oven at the lowest setting for several hours until hard and brittle.
Place the peel in a wide-necked glass jar and pour in about 75cl gin to cover. If necessary, remove some of the peel or add more gin to ensure that the gin covers the peel. Seal the jar and leave in a dark place for six weeks, shaking the jar several times a week.
Put the sugar and 1/2pt water in a pan and heat gently, stirring, until the sugar has dissolved, then bring to the boil and boil for 3 minutes. Remove from the heat and leave until cold.
Strain the peel and gin through a nylon sieve, pressing the peel lightly with the back of a wooden spoon. Add the syrup to the orange gin, then strain through muslin.
Pour into small bottles and seal. Store in a cool place for two months before serving as a liqueur.
Posts
Hi gardenjeannie. You can def use frozen fruit for the boozy drinks
For raspberry vodka you need to dd sugar - would recommend a bit of googling action 
Don't forget to tell us how it goes
Hi Jeannie, you most certainly can use frozen fruit, I did with the Raspberry vodka I bottled a couple of days ago as was the Merry Berry Brandy which was partly purchased fruits...easy recipe pound fruit pound sugar bottle of Aldi Brandy...as I posted earlier the residual fruit makes a brill base for a boozy adult trifle..a real seasonal treat. The damsons from the damson gin had softened right down. I greedily just snacked on then over a few days but next year I'll just pop the stones out, yes the are that soft, and then dip them in melted dark chocolate Yummie
Jean
Not usually a fan of sweet liqueurs but sloe or damson gin has a character all its own. I am though pondering Cape Gooseberries steeped in vodka to develop some very subtle fruit flavours with a pale yellow hue.
Bilje, thanks for that. Not a fan of chocolates, but do remember cherry brandy liquer chocs from a few yrs ago. If my young cherry tree produces more than the 5 it did this yr (i told the kids 4!!), your damson idea will be used for them in hampers nxt xmas, along with Ginagibbs idea of home-made produce hampers.
Thanks, 4th panda, away I go googling.
Let you all know how it goes. I suggest re-convening here sometime early Dec next yr, with efforts in hand to compare! Is it poss to make arrangements to all be on together? Maybe all skype our efforts or something? Surely some computer whizz could figure out a way we could meet 'virtually'????
Chilli vodka... Makes ace bloody Mary's!!!!!
Just thought I'd remind us of all the possibilities for fruit this summer ..............
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
That is a record ,it must be THEEE earliest Christmas reminder iv ever seen ,Dove you win a cracker
turned out to be quite a nice evening erein Munsly,
Well Alan, if we're going to make fruit vodkas for Christmas, it's time to get started - I'm a great one for planning ahead!
I'm glad it's nice over your way -still a bit grey here
How are you getting on? Allowed down t'pub yet?
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Bumping up
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
A recipe that works even for orange-flavoured anything haters like me! (Remember the ad a few years ago? There was a sexy Frenchman who seduced the woman at the dinner table with his eyes and a glass of orange liqueur. This recipe is Frenchman-free, but infinitely cheaper!)
Cut the peel of 10 medium oranges into eight sections and place on a baking sheet. Heat in the oven at the lowest setting for several hours until hard and brittle.
Place the peel in a wide-necked glass jar and pour in about 75cl gin to cover. If necessary, remove some of the peel or add more gin to ensure that the gin covers the peel. Seal the jar and leave in a dark place for six weeks, shaking the jar several times a week.
Put the sugar and 1/2pt water in a pan and heat gently, stirring, until the sugar has dissolved, then bring to the boil and boil for 3 minutes. Remove from the heat and leave until cold.
Strain the peel and gin through a nylon sieve, pressing the peel lightly with the back of a wooden spoon. Add the syrup to the orange gin, then strain through muslin.
Pour into small bottles and seal. Store in a cool place for two months before serving as a liqueur.
Enjoy!