Sloe Gin Ingredients

• 450g (1lb) of sloes, give or take
• 225g (0.5lb) sugar
• 1 litre (32oz) gin or vodka

How to Make Sloe Gin

First, wash your sloes and remove any bits of stem, foliage, insects etc. Many people recommend pricking the sloes all over with a fork or needle to let the gin mingle with the juices.

Second, put the sloes into a large, sterilised, wide-necked jar. Add the sugar, top up with gin, seal the jar and give it a good shake.

Third, pop the jar into a cool, dark cupboard and gently shake it daily until the sugar has dissolved (usually within a couple of weeks). The liquid will turn a delightful deep burgundy colour in no time. Once the sugar has dissolved, try to remember to shake the jar about once a week.

Don’t open the jar – except to taste and adjust the amount of sugar – for at least two months. After two to three months, it’s time to strain off the liquid through muslin or a jelly bag, leaving you clear, sediment-free, brightly coloured sloe gin.

Decant it into sterilised bottles. It can be drunk now or leave it for a few more months to mature. It will store indefinitely and, like most of us, just gets better with age.