Sloes are the little blue-black coloured berries found at this time of year on the Black Thorn Bush, which grows in hedgerows and at roadsides all over the British countryside.
Sloes are used to make Sloe Gin, a really warming and highly alcoholic winter tipple. If you fancy having a go at making some yourself, now is the time to pick your sloes as the frosts that we’ve had recently will have softened the skin a little. However, you should avoid those near busy roadsides, which will have been affected by pollution from passing traffic.
My Sloe Gin recipe really couldn’t be easier; simply wash your sloes, remove any stalks and then prick each one to help release the flavour. Fill an empty bottle up to the half way mark with sloes, add a couple of tablespoons of caster sugar and top up with gin. You don’t need to buy quality gin for this; a cheap one from the supermarket will do just fine. Pop the lid on and leave the bottle in a warm, dry place, such as an airing cupboard, for a minimum of three months, stirring occasionally. You can add more sugar to taste if it’s not sweet enough, but I don’t like my sloe gin too syrupy – it can end up like cough mixture if you overdo it!
By the time it’s ready, the berries will have turned the gin a gorgeous pink colour. All you need to do then is strain the liquid through muslin to get rid of the berries and decant it into smaller bottles. It makes a great, homemade Christmas gift!
Although Sloe Gin is best sipped neat - ideally by a roaring fire on a winter evening - it can be used to make a fruity take on the traditonal G&T if you'd prefer a longer drink over ice.
