Sloe Gin
Ask someone what to make with sloes, and they'll say sloe gin. A super-simple recipe, and a great way to use these very common fruits.
Some recipes ask that you add sugar with the sloes. I think it's better to steep them for a while, then add sugar to taste. Up to you.
Sloe Gin
Ask someone what to make with sloes, and they'll say sloe gin. A super-simple recipe, and a great way to use these very common fruits.
Some recipes ask that you add sugar with the sloes. I think it's better to steep them for a while, then add sugar to taste. Up to you.
Cooking Instructions
- 1
Gather all your ingredients together. I'm reusing some old rhubarb gin that didn't quite work out, which is why it looks dodgy.
You'll need 50% of your gin volume in sloes.
- 2
Rinse your sloes
- 3
Prick the skins. This lets the gin permeate the fruit and take on the flavour. Some people freeze the sloes to do this, but that can make the fruit a bit mushy. I've rolled a grater over the tops of the sloes instead. Quick and easy.
- 4
Add the sloes to the bottle and pour over the gin
- 5
Give it a shake. You should shake it once a week for the first few weeks.
- 6
Now leave it in the cupboard for at least 3 months. Someone recently told me that 1-year gin is nice, 3-year better, but 5-year is super smooth. 10-year becomes something else entirely. So it's down to you and your patience now!
When you come to finish or decant your gin, don't throw out the sloes. Apparently you can use them in chocolate! Recipe to follow in a year 😂
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