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Sloe gin

By Mary Cadogan

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Preparation and cooking time

Prep:20 mins - 30 mins
plus 2-3 months maturing

Easy

Makes about 1.5 litres

Make this sloe gin in advance and leave to mature for a richly rounded, fruity flavour. It makes for a perfect homemade gift

Nutrition: per 25mlNutrient
Unit
kcal
55
fat
0g
saturates
0g
carbs
4g
sugars
4g
fibre
0g
protein
0g
salt
0g
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Ingredients

500g ripe sloes
250g golden caster sugar
1 litre gin

Method

STEP 1

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.
STEP 2

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.
STEP 3

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.

Recipe from Good Food magazine, September 2014
Goes well with

Gingered rich fruit cake
Pan-fried venison with sloe gin & plum sauce
Sloe gin & fruit sponge puddings with custard

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