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
- 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).
- Leave the jar in a cool, dark place for 3 months, giving it the occasional vigorous shake – every few days is fine.
- 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!
- 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
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.