Sloe Gin: Gin with sloe berries.
Sloe Gin is a red liqueur made with gin and sloe berries, the fruit of the blackthorn bush. The traditional process of making Sloe Gin involves steeping the sloe berries in gin, along with sugar to extract the juices, and allowing the mixture to ferment over several months. The result is a sweet, tart, and fruity liqueur with a deep ruby color. Sloe Gin can be enjoyed on its own, over ice, or mixed into cocktails for added flavor. It's a popular ingredient in winter drinks because of its warming properties and is often associated with festive occasions.
Embrace the simplicity of the English countryside with this timeless Sloe Gin recipe from English Country Life. Perfect for sipping during the colder months or giving as a homemade gift, this slow-infused spirit captures the rich, fruity essence of foraged sloes. Gathering ingredients from nature and your pantry, you’ll craft a beverage that matures into a delightful, warming tipple.
Ingredients:
- 500 grams of ripe sloes (for a single batch)
- 1 bottle (750 ml) of decent quality dry London gin
- 250 grams of caster or demerara sugar
Instructions:
1. Preparation:
- Rinse your gathered sloes and remove any stems or leaves.
- Weigh out 500 grams for a standard batch. If you'd like to make a double batch, simply weigh out 1 kilogram of sloes for two bottles of gin.
2. Freezing:
- Place the sloes in the freezer and freeze until hard. Freezing the sloes helps to burst their skins, exposing the fruit and releasing flavors into the gin.
3. Combining Ingredients:
- In a wide-mouth jar, combine the frozen sloes and 250 grams of demerara sugar.
- Pour one full bottle of dry London gin over the sugar and sloes.
4. Infusing:
- Seal the jar and give it a vigorous shake to start dissolving the sugar.
- Continue to shake the jar several times a day for the next two to three days until all the sugar is dissolved.
- Label the jar with the contents and date to keep track of your infusion.
- Transfer the jar to a dark cupboard.
- Shake the jar once a day for two weeks, then once a week for about three months.
5. Straining:
- After three months, strain the gin off the sloes using a kitchen sieve.
- To refine the clarity of your sloe gin, strain it again through a coffee filter placed inside a funnel, removing any remaining bits of sloe or other residue.
- Allow it sufficient time to filter through; patience will reward you with a clear, beautiful gin.
6. Bottling:
- Bottle the strained sloe gin and seal with a stopper.
- Label the bottles with the type of gin and the date of bottling.
7. Tasting:
- Keep a little aside to taste, ensuring the quality of your homemade sloe gin. Cheers!
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Prep Time: 20 minutes (excluding freezing time)
Cook Time: Not applicable
Total Time: 3 months (for infusion and straining)
Equipment: Freezer, wide-mouth jar, kitchen sieve, funnel, coffee filter, bottles with stoppers, labels.
Servings: Depends on bottle size
Cooking Tips:
- No need to prick the sloes if they are frozen and have burst open.
- Ensure your sloes are slightly soft to the touch with a frosted look for best results.
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This delicious recipe is courtesy of English Country Life. Please visit their YouTube channel for more traditional English recipes and country living inspirations at https://www.youtube.com/@EnglishCountryLife
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