Saturday, 1 October 2011

Sloe Gin

1lb sloes or 450g
8oz caster sugar or 225g
1 litre gin (just cheap stuff is best)


1. First the really boring bit:- Use a clean pin or needle to prick the skin of the sloes all over, and put in a large sterilised jar. Told you it was the boring bit (but it is worth it).  A friend of mine washes them and then puts the sloes in the freezer overnight.... she swears that it improves the taste as well as saves the boring pricking of each berry.

2. Pour in the sugar and the gin, seal tightly and shake well.

3. Store in a cool, dark cupboard or pantry and shake every other day for one week. Then shake once a week for two months.

That is it!!! Easy eh? just save your empty gin bottle and strain the sloe gin into a jug and fill the empty bottle ;-) .... I use that really strong kitchen roll and a sieve to strain...... you know the one that changed its name recently showing you just how strong paper can be. or.... if you are posh you might have some muslin

Some say that the sloe gin will now be ready to drink, but I think it improves a lot with keeping for a year….. if you can wait that long! I am drinking sloe gin from 2007 sloes and it is wonderful.

I’ve tried making it with vodka…. but gin is better.

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