October 20, 2015 by dgarnett2013
Sloe gin: Skye Gyngell via Rory O’Connell
You can also use damsons
- 850ml damsons or sloes
- 350g unrefined white sugar
- 1.2 litres gin
Or if you want to fill a specific kilner jar etc: Quarter-fill a sterilised jar with caster sugar, then tip it out into a bowl. Half-fill the jar with sloes/ damsons, tip on the sugar, then top up with gin.
Wash and dry the sloes/ damsons.
Prick in several places, using a clean darning needle.
Put them into a sterilised glass kilner jar, add the sugar and pour in the gin.
Cover and seal tightly. Shake every couple of days to start with and then every now and again for 2-3 months minimum – when you can straight and bottle.
But it improves with age, so better still to leave for 6 months or a year.
Autumn sloes, autumn Rose