Illustrations by Tom Bingham
- 1 litre gin (a cheap brand will do)
- 450g sloes
- 220g caster sugar
1 Prick the skin of the sloes with a small fork or needle. Place the sloes in a large sterilised bottle or Kilner jar.
2 Pour in the sugar and then the gin. Seal tightly and shake several times.
3 Place in a dark, cool place such as a cupboard – this is really important or you will lose the liquid’s lovely ruby colour.
4 Invert the container every two days for a week. Repeat once a week for at least eight to ten weeks.
5 Taste to check the sweetness – you can add more sugar if necessary. We prefer our sloe gin sweet and syrupy.
6 Finally, strain the sloe gin through muslin or a pair of tights into sterilised bottles. It should be ready to enjoy by Christmas! It’s a wonderful accompaniment for desserts, cheese or mince pies.