1 litre bottle of gin
225g caster sugar
1 large sterilised jar or 2 empty gin bottles
- Wash sloes and seal in an airtight bag. Freeze overnight or until you’re ready to make the gin.
- Put frozen sloes into sterilised jar or empty gin bottles.
- Add gin then the sugar directly onto frozen sloes. Their skins will split which means you can avoid the laborious pricking of each individual sloe berry.
- Seal jar tightly and shake well.
- Store jar in a cool, dark place and shake every other day for a week. After the first week you only need to shake it once a week for 2 months.
- The liquid should now be dark red and is ready for drinking, although you'll find it improves over time.
Serve sloe gin neat, over ice or drizzle over ice cream.
Make sloe royale by adding a drop to sparkling wine or Champagne.