Recycling Sloes from Sloe Gin

[OnlyaBloke]

Good morning! My first post (as a new member) - my daughter advised me to join for all sorts of reasons. I am being infected with enthusiasm for making sloe-based spirits.
Background: My first two batches of both sloe gin and also vodka are quietly infusing as I type. The first batch was made with 250g sugar added to the litre of either gin or vodka along with the 1lb of frozen sloes in each prep. Much too sweet. The second batch is being made with 50g sugar instead of the 250g and it is, to my taste, perfect. As a variation, I decided to jazz up the vodka prep with the seeds from 2 vanilla pods and that is going to be a success.
Problem: When these present batches of gin and vodka are finished infusing, can I recycle the sloes from them to make fresh infusions, as in add fresh bottles of spirit to the sloes and start again, or will the sloes be exhausted? I have seen recipes where they have been used to add to wine (or port), with some brandy later.
Any help/advice gratefully received! Thank you.

I don't know the answer to your question, but I suspect the flavours will be different. I strain out the fruit I have used to infuse the spirit and use it for other purposes. Infused brambles make good dessert toppings. Infused cranberries are marvellous in cooked puddings or added to cocktails. They are delicious, but they do taste different to the original fruit.

If you want to make liqueurs with different flavours, but based on one fruit, why not make one large batch where you just infuse the fruit, and then strain it into different bottles/jars before adding sugar/spices/vanilla etc for further infusion?

A friend of mine reuses the sloes from sloe gin to make sloe sherry.
(I suppose if it's a cream sherry you wouldn't need to add any sugar at all.)

www.theotherandyhamilton.com/what-to-do-with-the-left-over-sloes-from-sloe-gin/

Sloe sherry!!! Now you're talking g my language!