SLOE GIN FIZZ COCKTAIL
Sloe gin--a blackthorn plum-flavored spirit--gets a dose of fizzy club soda, sugar, and lemon juice in this tart and refreshing cocktail.
Provided by Allrecipes
Categories Drinks Recipes Cocktail Recipes Gin Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 7
Steps:
- Place 2 ice cubes in a highball glass. Set aside in the freezer.
- Combine sloe gin, lemon juice, and simple syrup in a cocktail shaker. Add ice; cover and shake until chilled. Strain into the prepared highball glass. Stir in club soda. Garnish with a slice of lemon.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 31.7 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.3 g, Sodium 16.7 mg, Sugar 23.1 g
PLUM AND RED-WINE SORBET
Provided by Ruth Cousineau
Categories Ice Cream Machine Citrus Dessert Freeze/Chill Kid-Friendly Plum Red Wine Summer Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 1D2 quarts
Number Of Ingredients 9
Steps:
- Stir together all ingredients and a pinch of salt in a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes. Discard cinnamon stick and zest. Purée in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Cool, uncovered, then chill, covered, until cold, at least 2 hours.
- Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.
SLOE GIN FIZZ
much different than a regular gin fizz, Sloe Gin is a sweet gin-based liqueur flavored with blackthorn plums (sloe plums), and is not a "real" gin. It is aged on wood-barrels and has a red color.
Provided by Melany
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Shake well with cracked ice all but club soda.
- Strain into highball/collins glass over 2 ice cubes.
- Fill with chilled club soda.
- Stir gently.
SLOE GIN
This recipe is from the BBC site. Although this tastes great after two months, as with all liqueurs it tastes better the longer you can bear to leave it! Please note that the cooking time is actually just waiting until it's ready!
Provided by Tina and Dave
Categories Beverages
Time P1m29DT15m
Yield 3/4 litre bottle
Number Of Ingredients 5
Steps:
- Wash and dry the sloes.
- Either pop them in the freezer for a week or so, until the skins after cracked, or use a needle or sharp skewer to make holes in their skins.
- Put the sloes into a large glass jar or bottle.
- Add the sugar.
- Pour on the gin.
- Add the cloves and essence if using.
- Seal the container.
- Leave the container for at least two months. Shake it every two or three days at first, then every week.
- Strain the liquid into smaller bottles. The longer you wait before this step, the better the drink will taste.
- Be warned - this is strong stuff! (Hic!).
Nutrition Facts : Calories 2398.7, Sodium 14.4, Carbohydrate 200, Sugar 199.6
GIN & TONIC SORBET
This classic drink makes a refreshing and cheeky summer party dessert
Provided by Sarah Cook
Categories Dinner, Drink, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Put the sugar in a pan with 400ml water and warm over a low heat until dissolved. Increase the heat and boil for 1 min. Remove from the heat and allow to cool slightly.
- Pour the tonic water into a bowl, add the sugar syrup, then chill in the fridge until cold.
- Once the tonic mix is cold, add the gin, lime and lemon zests and juice, and pour into a container, then freeze until just frozen - this will take about 2 hrs.
- Remove the just-frozen sorbet from the freezer and break up with a fork. Froth the egg white with a fork, then add both to a food processor and pulse to blitz together - do it quickly so it doesn't actually start to melt. Pour the mix back into your container and freeze until solid. Freeze extra slices of lemons and limes on a tray until solid. Serve the sorbet scooped into glasses or small bowls topped with lemon and lime slices
Nutrition Facts : Calories 314 calories, Carbohydrate 77 grams carbohydrates, Sugar 77 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium
PLUM SORBET
Provided by Moira Hodgson
Categories ice creams and sorbets, project, dessert
Time 45m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Wash the plums, cut them in half and remove the pits. Cut the plums in quarters and cook them over low to medium heat with the orange juice for about 15 minutes, stirring frequently. Puree the plums in a blender or food processor and chill.
- Meanwhile, bring the sugar and water to a boil and simmer for five minutes. Add the syrup to the puree, along with about one tablespoon kirsch, and mix well. Cool and freeze according to the manufacturer's directions for your ice cream maker.
SIMPLE PLUM SORBET
From simplyrecipes.com - adjust the sugar to the tartness or sweetness of your plums. I used Amaretto instead of Grand Marnier to stop it freezing solid and have doubled the recipe with success.
Provided by ShakenCake
Categories Frozen Desserts
Time 45m
Yield 10 95g scoops, 10 serving(s)
Number Of Ingredients 5
Steps:
- Place the sliced plums, sugar, lemon juice, and salt in a blender and purée until very smooth. Push the plum puree through a fine mesh sieve to catch and large pieces of skin and discard them.
- Mix the Grand Marnier to the purée just before churning. Place the purée in an ice cream machine and churn according to instructions, for approximately 25 minutes. Serve immediately or place in an air tight container and put in the freezer for two hours to firm up.
- Makes a little less than one quart of sorbet.
Nutrition Facts : Calories 38.5, Fat 0.1, Sodium 15.5, Carbohydrate 9.8, Fiber 0.6, Sugar 9.1, Protein 0.3
PLUM SORBET
Categories Blender Ice Cream Machine Fruit Dessert Freeze/Chill Vegetarian Quick & Easy Low Cal Low Sodium Frozen Dessert Plum Summer Vegan Gourmet Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Halve and pit plums and in a large saucepan cook with remaining ingredients over moderate heat, stirring, until plums release their liquid and mixture comes to a simmer. Simmer mixture, stirring, 5 minutes and cool slightly.
- In a blender purée mixture in 2 batches and pour through a fine sieve into a bowl. Chill mixture, covered, until cold, about 2 hours. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps, covered and frozen, 1 week.
PAN-FRIED VENISON WITH SLOE GIN & PLUM SAUCE
Splash out on some rich game meat for two, then serve seared to your liking with a deep fruity sauce
Provided by Sara Buenfeld
Categories Main course
Time 40m
Number Of Ingredients 9
Steps:
- Press the juniper and lots of black pepper onto the steaks. Heat the butter in a frying pan until foaming, add the plum quarters and the steaks. Cook to your liking, turning halfway through. Remove and keep warm.
- Tip the chopped plum and garlic into the pan juices and cook, stirring, until softened. Pour in the sloe gin, allow to sizzle, then add the hot stock. When the plums are really soft, press the mixture through a sieve to remove the skins. Try to get as much pulp through as you can, as this will add flavour and body to the sauce. If it's too thick, add a dash of boiling water.
- Put the steaks on warmed plates, top with the plum quarters and spoon round some sauce. Scatter over the thyme and a little black pepper. Serve with Fennel Dauphinoise (see 'Goes well with', right) and wilted spinach.
Nutrition Facts : Calories 330 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.4 milligram of sodium
PLUM SORBET WITH SLOE GIN.
I made this last week and it was incredible. I never thought that I'd be able to make a sorbet but this was lovely. When I made it it was a bit grainy, like a granita, which I liked. However, if you have more experience making sorbets I'm sure you can get the texture that you like. I also added a shot of tuica, which is a Romanian plum brandy like slivovica. If you can find this then use it because it intensifies the plum taste. The cooking time is freezing time.
Provided by Transylmania
Categories Frozen Desserts
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a blender combine all ingredients and blend until uniform. There will be flecks of peel.
- Pour this into a cake layer pan.
- Freeze for about one hour, and then mix with a fork.
- Every half hour, keep mixing with a fork to break up the ice crystals.
- This takes about 3 hours to freeze.
- Serve.
Nutrition Facts : Calories 142.3, Fat 0.3, Sodium 0.6, Carbohydrate 36.3, Fiber 1.4, Sugar 34.8, Protein 0.7
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Ratings 1Category DessertCuisine AmericanTotal Time 8 hrs 25 mins
- In a small pan, add the sugar to 4 ounces water. Over medium heat bring the mixture to a boil and boil for 5 minutes until sugar fully dissolves. Stir while mixture boils. Remove from heat.
- In a medium size pan, place all plum halves with ¼ cup water. Bring to a simmer over low heat, cover, stirring occasionally for 5 minutes or until fruit has softened (you are essentially lightly steaming the fruit to soften it making the juice able to more freely be extracted from the fruit). Remove from heat.
- Place the plums and any liquid into a food mill and process with a medium sized disc until all available juice and pulp has been extracted. If you do not have a food mill, place plums and liquid into a sieve or strainer and push through with a spoon to extract the pulp and juice. Discard the peel.
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