WHB #60: Sloe Liqueur „Hexenschreck“

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“

Sloe Liqueur

This delicious sloe liqueur warms you up on cold winter days. Button German

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Wash and dry 500 g sloes Put a few into a mortar
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Crush some pits to get the bitter flavour. Give whole and crushed sloes into a sauce pan.
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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.

more recipes and entries in English

4 thoughts on “WHB #60: Sloe Liqueur „Hexenschreck“

  1. kalyn (Gast)

    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.

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  2. Anna (Gast)

    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?

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