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Rinse the sloes, then prick the skin of the sloes with a small fork or needle, then place the sloes in a large sterilised bottle or Kilner jar. Pour in the sugar and then the gin. Seal tightly and shake several times.
Place in a dark, cool place such as a cupboard – this is really important or you will lose the liquid’s lovely ruby colour. Invert the container every two days for a week. Repeat once a week for at least eight to ten weeks. Taste to check the sweetness – you can add more sugar if necessary.
Finally, strain the sloe gin through muslin or a pair of tights into sterilised bottles - if you want to use these sloes again, check out this recipe for making sloe port.
The sloe gin should be ready to enjoy by Christmas! It’s a wonderful accompaniment for desserts, cheese or mince pies. It can be served neat, with tonic or added to sparkling wine or champagne, and can also be used in this autumnal berry cocktail recipe.