Sloe Gin

Sloes are in the same family as plums and cherries so if you’re brave you can eat them raw, though they are incredibly sharp and will dry your mouth out before you even finish your first one. Take care when picking them, the thorns are very sharp.

The sloes will need some pre-preparation to make them suitable for liqueur making. There are two methods, the first is to prick each sloe which is an arduous task, the second is to pop them into a freezer until frozen, this helps break down the cell walls.

Ingredients:

• 700ml Gin
• 500g Sloes
• 200g Granulated sugar

Slow Method:

1. Add the pre-prepared sloes to a 1l Kilner Jar.
2. Add the sugar and Gin.
3. Put into a cool dark place and leave for 4 weeks or longer, some people will leave them for two or three months.
4. Shake the jar every day until the sugar has dissolved.
5. Strain into a clean bottle and test for taste. Add extra sugar if needed.
6. Enjoy your Sloe Gin.

Fast Method:

1. Add the pre-prepared sloes to a 1l Kilner Jar.
2. Add the sugar and Gin.
3. Put into a water bath at 65°C for 3 hours.
4. Strain into a clean bottle and test for taste. Add extra sugar if needed.
5. Enjoy your Sloe Gin.

Mark’s Top Tip: Try substituting the Gin for Vodka, Rum, or Brandy, the colour and taste of the finished liqueur will be different for each variation. We have successfully reused the sloes in second and third steepings.