- 1kg sloes
- 1l good quality gin
- between 300g and 400g sugar depending on how sweet you like it.
Prepare the fruit
I’ve been let in on a sneaky way to speed up your sloes. After you’ve picked them whack them in the freezer for a few days as this splits the skin. You can always get yourself a pin and prick each and every sloe a few times before adding the gin if you’d rather not freeze them.
Whichever way you split the skin it is important in order to let the gin and sloes mingle.
I very much advise you wash your sloes before freezing otherwise you might end up with a few (used to be) living hedgerow beings in your finished gin. I’m not sure anybody would appreciate you pouring them a spider.
Once washed, drain them and put into a container to freeze for a few days.
I have two batches on the go currently; one is pure sloe gin and the other is mostly sloes but with some blackberries and rosehips thrown in; Hedgerow Gin as I like to call it.
Add the gin and sugar
After a few days in the freezer the sloes should be ready for the next bit.
Get the sloes out of the container you used; the reason for this is that any additional insects that may have got their way through should be stuck to the bottom or sides of the container. Nice. Be somewhat cautious when removing the sloes as one false move could see them flying all over the kitchen and floor.
After you’ve decanted the gin from the sloes, the sloes can be used again to make some homemade sloe port.
Pin my Sloe Gin recipe for later!