September is one of my favorite times of the year, as I get to spend a lot of time outside foraging for fruit. I use this basic recipe for various flavoured liquors. You could also try blackberry whisky, crab apple vodka or rose-hip vodka using the same quantities.
- 350g Sloes
- 175g granulated Sugar
- 700ml gin
Wash your fruit and pick out any leaves, twigs, or insects.
Put them into a Kilner jar and cover with the sugar.
Pour over the gin and put the lid on.
Shake the jar to mix in the sugar. Shake once a day, for a few days, until the sugar remains dissolved.
After 3 months decant into bottles through a funnel lined with a muslin cloth.
Whilst you can drink this straight away, it does benefit from ageing for a year or more, if you can wait that long.