A sloe gin

Winter

Sloes that have seen a frost or two are perfect for this kind of gin making. It’s the cold kiss that helps break down their tough outer skin and free the sharp sloe juice from within. It seems, though, the frosts are becoming fewer and further between these days. It is possible, however, to replicate this frosty effect by popping the sloes in the freezer for a few hours before using.

Makes about 3 x 750ml (26fl oz) bottles

Ingredients

500g (1lb 2oz) sloes
600ml (21fl oz) good-quality gin
300–450g (10½oz–1lb) golden granulated or caster sugar (the amount you use will depend upon how sweet you like your sloe gin)

Method

Place the sloes, gin and sugar in a 2-litre (70fl oz) jar. Give it a shake to help dissolve the sugar and then simply leave it for about 6–8 weeks, if you can. A gentle shake of the jar every so often will ensure the sloes are doing what the gin is asking.

When you’re ready to bottle your sloe gin, line a sieve with a clean muslin cloth and set it over a large jug. Pour the contents of the jar into the muslin to strain the liqueur, then pour the liqueur into clean, sealable bottles. Use as needed. It will keep for several years.

I once used the leftover gin-soaked sloe flesh in a batch of chocolate truffles, and they were, dare I say so myself, quite delicious.

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