Cook, Gather
Comments 3

Suburban foraging and making sloe gin

Ok so these sloes are not suburban sloes but rural Stratford-Upon-Avon sloes.  There are still plenty on the Blackthorn in my neighbourhood, but these were calling to be soaked in gin and sugar.


  • 450g/1lb sloes
  • 225g/8oz caster sugar
  • 1 litre/1¾ pint gin (I only used 70 cl as couldn’t buy a litre)

Preparation method

  • Prick the sloes all over with a needle.  Alternatively place in the freezer overnight to split the sloe’s skin.
  • Pop sloes a large sterilised jar or bottle and pour in the sugar and the gin, seal tightly and shake well.
  • Store in a cool, dark cupboard and shake every other day for a week.  Then shake once a week for at least two months.  I’ve been advised to leave for at lease 6 months!
  • Once ready to decant, strain the sloe gin through muslin into another sterilised bottle.


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  2. Great recipe I’m partial to a G&T myself was it really strong? I’ve tried Gordon sloe gin and it was nice but I bet this version has a bit more of a punch? 🙂

    • I’ve not tried it yet – sloe gin is slow to make – you need to let it sit for about a year! I have had home-made (not mine) sloe gin before and I remember it being quite smooth! I will have to decant it for a special occasion!

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