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Sloes/damsons (slightly OT)
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. |
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