Home Made: Sloe Gin

A great little Christmas present

This time last year, whilst stomping around the countryside with Granny, I discovered the British Sloe bush amongst the usual black berries. Ripe and ready for picking. Like the Damson, this bitter berry is not one to be eaten raw but it can be transformed into one of my favourite British liqeuers.  These berries are usually at their ripest in October but our early summer does mean they are some bushes that will be ready now.

INGREDIENTS:

500ml of Gin (Juniper Green if you'd like an organic Gin)
450g of ripe sloes
350g Sugar (There are many organic varieties)

METHOD:

1.Wash and dry the fruit, remove all stems, and freeze the sloes for at least a couple of days. 

2. Place the fruit in a suitable glass container, add gin, leave in a cool, dark place and  shake twice a week for 4-8 weeks. 

3. After 6 months strain out the berries and transfer the liquid to a bottle.4. 

4. Leave to mellow for another 6 months.

I've then transferred my Sloe Gin into small 75ml bottles with corks to give as gifts. See picture.