Sugar-free Sloe Gin?

Brunneria

Brunneria

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Type 2
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Mel dCP said:
The sugar draws the juice from the cells of the sloes and into the gin because of osmosis. As long as the erythritol/gin solution contains less water than the sloes, the juice will get drawn out and into the gin. Going to try it this year...
Click to expand...

Last time I made some (20+ yrs ago) I pricked every sloe.

Nowadays, people just freeze and defrost. MUCH easier! :D
 
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