+1 to that. Or just eat them with vanilla ice cream.If they're properly ripe, when you take them out of the spirit, split them open, remove the stone, and cover in chocolate. Liqueur sweets you can get ****ed eating.....
I've just made some 'quick' damson gin
I thawed the damsons and squashed them and layered them with an equal weight of caster sugar and put them in the oven at just under 100 deg for 1/2 hour
I kept mixing them so that the sugar was absorbing the juices
I put them into a large stainless stock pan and let them cool and kept stirring them round
Pouring some of the gin help to disolve the sugar (not whilst warm or you drive off the alcohol)
I filtered the juices off and put it in kilner jars
I washed the pulp a couple of time with fresh gin and put the juice in more jars
Topped off the jars with gin and let it all settle and poured off the clear pink nectar
Mmmmmm
Thanks Tuck.I would pal, I've used sloes which have gone the same way having been forgotten about in a freezer and the results were still good. And if it all goes wrong you can always take it to a BBQ next summer and put it on the "communal booze" table, where it will be heartily devoured by any teenagers present.