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How to make sloe gin

How to make sloe gin

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.

Ingredients:

  • 100g sloes
  • 100g caster sugar
  • 1 litre gin*

How to make sloe 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!

How to make sloe gin

Step two: Add the sloes into a big bottle, followed by the sugar, and then the gin.

How to make sloe 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.

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6 Comments

  • Reply Grow, forage, cook: September round-up | Wolves in London

    […] row, left to right: Be Nourishd: Sloe gin (I know, two sloe gins, but I just love the stuff, and both of the photos!); Really Pretty Useful: […]

    September 30, 2014 at 2:52 pm
  • Reply Anne Wheaton

    I think the idea of waiting for the first frost is so that you know the sloes are definitely ripe (though a quick squeeze is a good indicator). If you freeze the sloes and then add the gin it bursts the skins, which is a lot quicker than pricking them all though perhaps not so romantic. Good year for sloes so hoping they’ll make lots of really good sloe gin.

    September 30, 2014 at 6:31 pm
  • Reply September on Instagram - BeNourishd

    […] picked up some sloes from Peter’s parents, and made some sloe gin, which is currently infusing and getting all tasty and sweet and […]

    October 1, 2014 at 8:00 am
  • Reply My 5 favourite festive recipes - BeNourishd

    […] cracked open the sloe gin that we made earlier this year at the weekend, and although I only had a sip, it was totally gorgeous. Pour about about 1cm of gin […]

    December 3, 2014 at 8:04 am
  • Reply Your most read recipes in 2014

    […] 9. Sloe gin […]

    December 19, 2014 at 5:40 pm
  • Reply Hosting Christmas - BeNourishd

    […] the internet, as we already have two cocktail options. We have a tiny bit of sloe gin left (you can get the recipe for that here) and earlier this year, Peter also made some blackberry and apple gin, which is excellent. A shot […]

    December 9, 2015 at 8:08 am
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