Give your gin a fresh twist by making some delicious slow gin. First featured in Woman’s Weekly in 1925, it needs to be left for 14 days before drinking but it’s worth the wait!
Makes: 2.5 litres (4 pints)
Prep time: 30 mins
Total time: 30 mins
Skill level: Easy peasy
- 1.5kg sloes, wiped, stalks removed
- 2.5 litres gin
- 750g demerara or granulated sugar
- 15g almonds, blanched and skinned, optional
- Prick the sloes with a large needle in a few places (or squeeze them gently between your fingers). Put into a large jar (a stone gallon jar is the best to use). Add the gin, sugar and almonds, if using.
- Cork the jar very tightly (or put a well-fitting lid on) and shake it well. Shake well once a day for about 14 weeks, and then it will be ready.
- Strain and bottle, and remember to cork it securely. Drink the gin neat, as an aperitif or nightcap, or pour about 100ml (3½fl oz) over ice in a glass and top up with tonic water.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.