It has been on my wish list for quiet some years to make my own sloe gin, but until last week-end the birds had been eating all the sloe berries, beofore I found a sloe tree. However, last week-end I found plenty of sloe, so now I can make my own sloe gin. I have placed the sloe berries for a week in the freezer to increase the sweetness of the berries. And I de-frosted the berries night over in the refrigerator, before mixing gin and sloe together.
I ma happy, that we picked more than just 20 sloes, which one of the fellow pickers mentioned last week-end, as most of the English recipes on sloe gin uses around 500 g sloe.
I have used a combination of these two recipes on sloe gin (Jamie Oliver sloe gin recipe and BBC Good Food sloe gin). I decided to add only 2 tablespoons of sugar as starting point, when after the infusing step I can add sugar syrup to the the preferred sweetness level.
Do not use a cheap gin for making your own sloe gin. Cheap gin will make less good sloe gin, so spend some extra money on buying a better gin quality.
Sloe gin: - 1 bottle
- 410 g sloe
- 2 tablespoons of sugar
- 560 ml gin
- Start by adding boiling water to the storage glass, leave the water in the glass for 5 minutes.
- Empty the glass.
- Fill in the sloe berries and sugar.
- Afterwards pour in the gin.
- Close the glass.
- Give the glass a good shake.
- Store the glass away from sun light.
- Give the glass a shake every day for the first week.
- Afterwards give the glass a shake like once every week.
- Let the sloe infuse the gin for 2 month.
- Remove the sloe berries after 2 months infusing.
- Taste the sloe gin and add in extra sugar syrup for a more sweet taste.
- Sieve the gin through a coffee filter into a clean bottle.
- Store and enjoy :-)