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Sloe Schnapps

Sloe schnapps - based on fresh and fully ripe sloes from the blackthorn plant - has a beautiful deep red colour. It's a very rich schnapps - fruity and sweet with taste of cherry, vanilla and almond.

It's an excellent after-dinner drink, and goes very well with all types of cheese and cheese cakes.

Blends very well with elderberry schnapps · almond schnapps.

Also, see how you can easily...
turn your sloe schnapps into a liqueur


Recipe

Use fresh and fully ripe sloes.

It's very important that they are fully ripe, because even one or two unripe sloes will ruin the taste.

Pick them right after the first frost. But before the birds eat them. Put them in the freezer for a couple of days.

Or do as I do - pick them when they are fully ripe but BEFORE the frost and freeze them for a week or more.

Frost makes sloes sweeter and milder.

Direction:

  • Rinse the sloes carefully and remove all stems.
  • Leave them to dry in the shadow - on paper towel.
  • Freeze them for a week or more.
  • Use a clean glass jar with tight-fitting lid.
  • Fill the jar with frozen sloes.
  • Fill up with clear, unflavoured vodka - 40% (80 proof).
  • Steep for 3-8 weeks in a dark place at room temperature,
    18-20°C (64-68°F).
  • Shake lightly and taste it from time to time.
  • Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.
  • Store (age) for 2 -3 weeks in a dark place at room temperature before serving.
  • You may need to filter once more.

Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.

Serve your sloe schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.