- 450g Sloes
- 1 litre Gin
- 100g Sugar
Freeze the sloes overnight to break down the skins. Combine sloes, sugar, and gin in bottles or jars. Store somewhere dark and turn daily…or whenever you remember.
Sloe season is here. Which means it’s time to get foraging!
If you’ve never made sloe gin, you really should. It’s easy and delicious. It also somehow makes you feel vaguely virtuous, in a Good Life self-sufficiency sort of way.
This recipe has a lot less sugar than some, but it still works really well. Sipsmith even recommend not putting any sugar in at all, to get the most out of the sloes.
Top tip is definitely freezing rather than pricking the sloes, and make sure you use decent gin.
The Oilcan Mixologist 