Sloe gin
Making sloe gin requires a lot of patience and TLC - but the end result is worth every single sip!
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Makes: 750ml (1¼ pints)
Ingredients
Sloes, the fruits of the blackthorn tree, are bitter with a tough, blueish-black skin which has a definite a bloom to it. Country dwellers say they're best after a frost, but sloes can be ready to pick by the end of September through to November. Don't pick if they are dry and shrivelled.
- 200g (7oz) granulated sugar
- 4 whole almonds, optional
- 750ml bottle gin
Method
- Prick the sloes with a fat needle or skewer, or squeeze them as you put them into a wide-necked, screw-topped jar. Add the sugar, and almonds, if using, then pour in the gin and screw the top on tightly. (Top tip: if you put the sloes in a bag in the freezer for a few days, their skins will split and it saves you having to prick them).
- Leave the jar in a cool, dark place for 3 months, giving it the occasional vigorous shake - every few days is fine.
- Strain the liquid through the muslin until clear. Pour the sloe gin back into the gin bottle, label and try to keep it for another 6 months before drinking it, if you can resist!
- Serve neat as an aperitif or over ice, or as a long drink by topping it up with tonic water.
Per teaspoon: 16 calories; 0g fatFeature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe
Nutritional information per portion
- Calories 16(kcal)
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
http://www.goodtoknow.co.uk/recipes/274074/Sloe-gin