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Sloe gin

Sloes are the fruits of the blackthorn and related to plums. Traditionally they were picked after the first frost in October but it’s now unusual to get one this early in the autumn. I usually pick sloes in early October as soon as they are the size of a large pea, put them in a bag and pop them in the freezer to recreate an early frost. It’s best to make the liqueur immediately so that it has time to mature before Christmas. It’s delicious on its own but you can also make sloe gin fizzes by adding a squeeze of lemon juice and topping up with soda.

Equipment

Weighing scales
Measuring jug
Large freezer bag
Rolling pin
2 litre glass clip top preserving jar, sterilised
Cone sieve or sieve
Coffee filters or 2-3 layers of muslin
Sterilised bottles
Funnel

Preparation method

Rinse and pick over the sloes to remove any leaves and stalks and then pat dry, tip into a freezer bag and freeze overnight or until needed.
Remove from the freezer and bash the bag of sloes a few times with a rolling pin to break the skins.
Place the sloes in a sterilised preserving jar.
Add the sugar, pour in the gin and secure the lid. Shake well.
Each day for a week, give the jar a good shake until all the sugar has dissolved, then put it in a cool, dark place and leave for 2 to 3 months.
When you are ready to bottle up, place a coffee filter in a cone sieve and strain the sloe gin through it. Alternatively, lay 2-3 layers of muslin in an ordinary sieve and strain through that.
Use the funnel to decant into clean, dry, sterilised bottles, seal and label.

Tip: To sterilise preserving jars and bottles preheat the oven to 100C/200F/gas ¼. Wash the jars and/or bottles in warm soapy water and rinse. Place in the oven for 15 minutes. Remove from the oven and allow to cool.

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