Haalo of Cook (almost) Anything At Least Once is hosting this week Kalyn’s Weekend Herb Blogging. I have already written about sloes for WHB #55. Sloes must get frost before you can pick them. We had some cold nights and we picked lots of sloes. I decided to made two kinds of liqueur. The traditional way takes two month, but than I found an interesting liqueur recipe called »Hexenschreck« that needs only one week. Kalyn helped me with the translation. In English this means something like witch-shocker.
Sloe Liqueur “Hexenschreck”
This delicious sloe liqueur warms you up on cold winter days. 
 |
 |
| Wash and dry 500 g sloes | Put a few into a mortar |
 |
 |
| Crush some pits to get the bitter flavour. | Give whole and crushed sloes into a sauce pan. |
 |
 |
| Cover with water | and bring to a boil |
Cool down, add 1 litre red wine cover and let undisturbed for one week. Strain and add 1 stick of cinnamon, 3 cloves 7 g vanilla sugar and 2 star-anise and 300 g sugar and bring to a boil. Let cool down again and add 1 litre of vodka and 5 tablespoons of rum. Stir well and bottle in.
Great job
I love the name you’ve come up with, and also the way you’ve done your photos. I’ve been wanting to learn how to do that, but every time I ask it was done with photoshop (which I’m not ambitious enough to try to learn.) What a lovely decanter you have your witch-shocker liquer in on the table. A very fun post.
Morsels & Musings
this looks divine. i love sloe gin and i think this would be even better with sweeten red wine. i am swooning just looking at your photo!
how long can you keep it for? a week or so?
also, maybe ‘schreck’ means terror/fright?
REPLY:
Question 1: I think much longer, I hope some months, or so :-). There is the alcohol of red wine and vodka that should preserve the liquor.
Question 2. Yes!
it’s a beautiful liqueur ! I will remember coming back to this page when the berries in season in late summer here!