Sloe gin

We spent the last bank holiday weekend in Lancashire. It was a bit too late to go blackberrying, the berries were almost all gone, eaten by birds, and the remainder was just getting mouldy on the bushes.

Instead, we went sloe picking. Sloes are the tiny fruits of the blackthorn bushes which are found in hedges all over Britain. Sloes are far too tart and bitter to be used in cooking, even with plenty of sugar added to them! However, they make a wonderful fruity liquor when mixed with alcohol and sugar. Vodka or gin are particularly suitable but I personaly prefer gin. We managed to pick a couple of bags full and have been making sloe gin. There are lots of recipes out there, but we like to follow Hugh Fearnley Whittingstall's from the River Cottage Cookbook.

Ingredients:

2kgs sloes

1kg sugar

3 bottles of cheap gin (use vodka if you prefer)

Method:

Prick each fruit with a pin or a fork (that's the VERY boring bit!), then transfer to a large Kilner jar, demijohn or any suitable container with a stopper or tight fitting lid. Add the sugar and pour in the gin. Seal and leave in a cool place away from direct sunlight. Every week or so, turn the jar on its head, then back again. After 6 months, strain the liquid through several layers of muslin then bottle and seal tightly (we keep empty bottles of spirits for this). Leave for another 6 months. It will be even better after 2 years.

One of the two Kilner jars with the sloes steeping in gin

We made a couple of bottles last year. As you can see HFW recommends waiting up to 2 years but there’s no chance this is going to happen in our household! It was hard enough to wait a whole year, two would be torture. I had a glass on Monday night after a long pricking session and it was just perfect, rich flavoured and sweet. Nothing like the artificial sugary taste of the Gordon’s version – although I have been known to enjoy a glass or two before ours was ready!
I’m not sure how two bottles are going to see it through till’ next year though…