Yay! It’s that time of year! This year I won’t be able to take part in the fruits of Peter’s labour (because this is his recipe, not mine), which is a real shame. Sloe gin and prosecco is one of my favourite Christmassy drinks and now is the time to make it. Peter’s parents gave us a big bag of sloe gin when we went to see them in Cornwall, so when we got back we (/Peter, with me looking on) set to making the gin.
- 100g sloes
- 100g caster sugar
- 1 litre gin*
Step one: Sloes should really be picked after the first frost, as the skin bursts a bit and lets the juices out into the gin. This can be faked either by putting the sloes in the freezer overnight or by pricking each sloe with a toothpick. We have only ever done the toothpick method as it seems more reliable, but let me know if you find the freezer method works for you!
Step two: Add the sloes into a big bottle, followed by the sugar, and then the gin.
Step three: Close the bottle up tightly and then put into a dark cupboard. Turn the bottle upside down to loosen the sugar every day and around two months later, your sloe gin will be ready! Well, almost…
Step four: Drain the liquid into another bottle through a muslin cloth. We’ve found a few dead creepy crawlies in our bottles in the past, so this step is a must – don’t just rely on a sieve. Once it’s all sieved through, your sloe gin is ready, and will keep for absolutely ages in your liquor cabinet. Ours is still ‘brewing’, but I’ll post up a photo when it’s ready to share!
*Disclaimer: We have used this bottle because it’s pretty, but this was just an empty bottle of gin – we actually used super cheap supermarket own brand for the mixture, as it doesn’t really matter what quality of gin you use! The flavour’s in the sloes and sugar.