Hello, today I have a visual step-by-step guide and recipe on how I made my first batch of Sloe Gin this year. The beauty of making one’s own Sloe Gin is in the slow process of ‘steeping’ (infusing) Sloes in delicious Gin.
October is a great time for picking sloes if you know where to find them. The concoction of sloes, sugar and gin need plenty of time to commune with one another in order for them to mature into a full bodied liquor. My Sloe Gin should be sumptuous just in time for December’s festivities.
Luckily, we have lots of Blackthorn growing on the back avenue in the hedgerows. Blackthorn produces the bluish-black fruit (sloes) as you can see from the picture below.
All I have to do now is lay my bottle of sloe gin in a cool, dark cupboard and remember to turn it every day. The colour from the sloes seeps out as a pinky-red hue. All I have to do now is be patient for the next two months!
Comments on "It’s not called Sloe Gin for nothing!"
Looks good Annie! I remember drinking sloe gin, made by Richard(?), for the first time in Norfolk at New Year and thinking it was my new favourite drink xx
Hello abi, I do remember! All my posts seem to stem from my childhood. If you end up in ireland for new year we will name my sloe gin and drink haha see you very soon xxxxxx