After the recent drop in temperature and heavy touch of frost that spread across the country, we thought it would be nice to share Vicky’s Sloe Gin recipe (a Christmas favourite!) and dispel an old wives tale…
So rumour has it, you should pick sloe berries after the first frost of the Winter! This is a lovely poetic idea however, we think this is a little too poetic! It’s best to pick sloes when they are ripe and the best way to know they are ripe is if they fall nicely off the branch. Easy! So, let’s leave the tales and myths there and get straight into Vicky’s sloe gin recipe.
Before we start, remember that cheap gin will affect the taste of this concoction, so splash out a little!
225g caster sugar and equal parts water
1 litre of good gin
With a clean needle, prick the tough skin of the ripe sloes and put them into a sterilised jar.
To make sure it’s not going to be too sweet, I like to create sugary syrup rather than just adding caster sugar. Sometimes it can take too long for the crystals to dissolve and this creates a lovely, smooth texture. So, on a low heat, mix equal measures of sugar and water and warm through. Once the sugar has dissolved, allow the mixture to cool for a little while.
Now it’s time to add the gin! So add a little syrup at first, then a little bit of gin and keep this going until there’s a good amount of mixture covering the sloes.
Place the lid on tightly and shake it like a polaroid picture!
It’s best to store in a cool, dark place and try and give it a little shake every other day for the first week. Then as you leave the mixture to do it’s thing over the next 2 months, give it a good shake once a week!
Ok, so you might only get to enjoy the delights of this sloe gin recipe in a few months time but it’s good to be prepared and then bring it out next Christmas perhaps? Or just buy a bottle? We recommend Warner Edwards Sloe Gin as a good alternative!