Sloe gin

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.

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