The perfect sloe gin recipe
- Preparation and cooking time
- Plus 3 - 12 months maturing time
- A little tricky
- Makes 2 bottles
- 500g Sloes
- 250g Sugar
- 70cl Gin
- STEP 1
After gathering your sloes, wash and remove any stems before pricking each sloe using a fork or cocktail stick. Pop in the freezer for a couple of hours.
- STEP 2
Pop the frozen sloes into a 1.5 litre air-tight glass jar. Add the sugar and slowly pour in your chosen gin.
- STEP 3
Keep your jar in a dark, cool spot, but for the first week each day bring it out and give the jar a good shake before replacing it. Once all the sugar has dissolved, leave it in the dark for as long as you can bear, three months at the very least. If you can make a year ahead before drinking for the best results.
- STEP 4
Finally, strain the mixture through some muslin and decant into two clean bottles, and it will ready to serve either on its own or with a mixer such as tonic water.
To make a sloe spritz
- STEP 1
This gin is lovely on its own, or reduced and drizzled onto cakes, but is also a great cocktail ingredient.
To make a sloe fizz, simply pour 25ml of sloe gin into a champagne glass and top with prosecco.