22 Sep Sloe Gin, an Autumn Recipe…
Whilst the hedgerows are full of goodies like Blackberries and Sloes, we thought we would share with you this wonderful recipe – Happy foraging!
500g ripe sloes (If your sloes are not quite ripe, pop them in the freezer over-night before making)
250g golden caster sugar
1 litre gin
Rinse and pick over the sloes, then pat dry in a clean tea towel. Using a stainless steel fork or cocktail stick, prick the sloes and tip into a 2-litre glass jar, or divide between two smaller jars.
Add the sugar and gin, then seal the jar. Shake well. Once a day for seven days, give the jar a good shake. Store the jar in a cool, dark place and leave for two to three months.
Line a plastic sieve with a square of muslin set over a bowl and strain the sloe gin through it. Decant into clean, dry bottles, then seal and label. The sloe gin is now ready to drink but it’ll improve and mature over time – so, if possible, make it one year to drink the next.