Sloe gin

Making sloe gin requires a lot of patience and TLC – but the end result is worth every single sip! Below we take you through how to make slow gin…

Makes: 750ml (1 and ¼ pints)


    • 200g (7oz) granulated sugar
    • 4 whole almonds, optional
    • 750ml bottle gin


    1. Prick the sloes with a fat needle or skewer, or squeeze them as you put them into a wide-necked, screw-topped jar. Add the sugar, and almonds, if using, then pour in the gin and screw the top on tightly. (Top tip: if you put the sloes in a bag in the freezer for a few days, their skins will split and it saves you having to prick them).
    1. Leave the jar in a cool, dark place for 3 months, giving it the occasional vigorous shake – every few days is fine.
    1. Strain the liquid through the muslin until clear. Pour the sloe gin back into the gin bottle, label and try to keep it for another 6 months before drinking it, if you can resist!
    1. Serve neat as an aperitif or over ice, or as a long drink by topping it up with tonic water.

Per teaspoon: 16 calories; 0g fatFeature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe

Nutritional information per portion

calories 16(kcal)


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.