Gieblis Sloe Liqueur Made from Fresh Sloes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 d 21 hrs 12 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g sloes
- 700 ml gin 37.5%
- 150 grams sugar
- 150 g suar, brown
- 0.5 ½ pack vanilla sugar
- 1 stick cinnamon
Print Recipe
Pin Recipe Instructions
- Put the cleaned sloes in the freezer for a day if the harvest was before the first frost.
- Put the sloes and other ingredients in a large container. Store it in the dark, shake it from time to time and only open it after 6 - 8 weeks. If necessary, you can filter the liqueur before bottling it.
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