In article . com,
Rob G writes:
|
| On making sloe gin, the accepted technique in this day and age is to
| put them in the freezer and let them unthaw slowly - that breaks the
| skins and enables the juice extraction.

Or just don't bother. Given a reasonable passage of time, the gin
will absorb the juice without needing to do anything. But slicing
them with a knife or freezing them certainly speeds things up.


Regards,
Nick Maclaren.