Sloe gin is the great hedgerow tradition: tart wild sloes steeped in gin and sugar until the whole thing turns a deep ruby red. It takes about half an hour of effort and a few months of patience. Make it now and it will be ready by Christmas, and it makes a brilliant gift. This makes about one litre. Please enjoy responsibly; this recipe is for adults only.
Ingredients
- 500g sloes (ideally picked after the first frost, or frozen overnight)
- 250g caster sugar
- 1 litre gin (a decent London dry works well)
You will also need
- A sterilised 2 litre kilner jar or a large clean bottle
- Muslin or a fine sieve and sterilised bottles for storing
Method
- Wash and dry the sloes, discarding any damaged ones. Freeze them overnight, which splits the skins, or prick each one with a clean pin or fork.
- Put the sloes and sugar into the sterilised jar and pour in the gin. Seal tightly.
- Shake the jar daily for the first week until the sugar dissolves, then once a week.
- Leave in a cool, dark place for at least 8 to 10 weeks. Longer gives a smoother, richer flavour.
- Strain through muslin, bottle in sterilised bottles and keep in a cool, dark place. It improves with age.
How to serve sloe gin
Neat over ice, topped up with tonic or prosecco, or as a warming shot in a hip flask on a cold shoot day.
Tips
- Pick sloes from blackthorn hedges only if you are sure of the identification, and always forage responsibly with the landowner's permission.
- Don't throw away the gin-soaked sloes. Remove the stones and dip them in melted dark chocolate or add to a fruit cake.
- You can reduce the sugar slightly for a drier gin.
FAQs
When should I pick sloes?
From late September to November. Traditionally they are picked after the first frost, but freezing them at home works just as well.
How long does sloe gin keep?
Stored in a cool, dark place it keeps for several years and mellows with age.
Foraging the hedgerows this autumn? Stay warm and dry in country clothing from 4 Elements Clothing.
