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Sloe Gin
An easy, delicious home-made digestif made with foraged hedgerow fruit. This traditional British treat brings warmth to a winter evening and makes a lovely gift. My sloe gin recipe yields one 70 cl bottle, or just under 600ml of sloe gin once decanted.
Servings: 20 servings (makes about 600ml)
Ingredients
- 225 g sloes
- 120 g sugar
- 410 ml gin - (or enough to fill the bottle)
Instructions
- Pick over the sloes and put them in a clean 70 cl bottle.
- Add the sugar.
- Top up with the gin.
- Screw the lid down tight and give it a good shake.
- Keep the bottle in a cool, dark place that is easily accessible and shake every day for the first week or so, until all the sugar is dissolved.
- Store in a cool dark place for at least 3 months (ideally at least months to a year) to infuse.
- Strain into a jug through a sieve lined with a muslin cloth or jelly bag. Transfer the gin to a clean bottle. The gin may be enjoyed straight away but is best left for another 6 months.
Notes
Don't use fancy gins with complicated botanicals or added flavours for this recipe – instead, us a basic gin and allow the sloe flavour to take the starring role.
Three months will do, but steeping the fruit for six months or up to a year is better to maximize the flavour. Ideally, leave it for few months more after rebottling the finished gin.
Sloe gin is delicious in a long summer drink with tonic water and lots of ice – if you have any left, that is.
Nutritional Information
- This recipe is 2 Weight Watchers Smart Points
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 30ml | Calories: 78kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 1mg | Potassium: 22mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 0.7mg | Calcium: 1mg