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Wash sloes well and discard any bruised or rotten fruit. Prick fruit several times with a fork and place sloes half the sloes in each bottle. I put several sloes in my palm to prick them rather than picking them up one by one.
Using a funnel, add the sugar and top up with gin to the rim. Always open sugar bags over the sink as sugar tends to get caught in the folds at the top of the bag.
Shake every day until the sugar is dissolved and then store in a cool, dark place until you can resist it no longer (try to leave for at least three months, we usually let it mature for a year. As you can see from above it was overwhelmingly moreish at three weeks).
ome people strain the grog (through muslin/jelly bag) after 3 months and bottle it, leaving it mature for six months. We will strain and bottle any thatÃ¢ÂÂs left after six moths as I want to try making sloe sherry and slider (farmhouse cider and gin/vodka soaked sloes as recommended into the comments section of our sloe gin posts). DonÃ¢ÂÂt leave the straining process longer than a year; leaving the fruit in too long can spoil the liqueur.