- Sloes - best picked after the first frost of the year.
- Granulated Sugar
- Optional: Cinnamon stick or a few cloves
Making sloe gin
- Half fill clean bottles with sloes previously pricked with a skewer.
- Add roughly 25g of sugar to each bottle (and half a cinnamon stick or 1 or 2 cloves if desired)
- Top up with gin and leave in a cool dark place for at least 3 months
- Strain through fine muslin and bottle - add more sugar to sweeten if so desired.