Its that time of the year again….
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!