Delicious, Nature & the Coast

recipe for Sloe Gin

Its that time of the year again….

Here is the recipe for my (in)famous sloe gin!Image

makes 1 bottle

Preparation time: a year or more

450g (1lb) sloes

225-450g (8oz- 1lb) organic caster sugar

580ml (1 pint) gin

2  kilner jars

Wash and prick the sloes all over with a clean needle. Alternatively you can freeze them overnight in order to pierce the skin.

Feed them in to a large sterilised jar (I find Kilner jars are best). Pour the sugar over the sloes – how much depends on how sweet you like your liqueur. Finally add the gin. Seal tightly and give it a shake. Store in a cool dark cupboard. Shake it every other day for the first week and then every week for a couple of months. The sloes stop doing their flavouring after about 3 months so you can then strain and bottle your liqueur. The colour lightens and the flavour improves with age.

It is delicious served neat in a vintage liqueur glass or as a kir with some fizz in a champagne glass.


So get thee to the hedgerows and gather…. for in the Winter months this will keep you warm!


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