The transformation of gin into sweet autumnal sloe gin is very simple and requires just three ingredients. However, you do need patience to achieve the very best results. It takes two to three months for the flavours to infuse, but it is truly worth the wait. If you ‘accidently’ forget a bottle at the back of the cupboard for even longer, the flavour can become spectacular.
If you make a large batch, it can be decanted into decorative bottles to gift at Christmas after it’s been steeped and strained.
Read our easy guide to foraging sloe berries, then follow our step-by-step instructions for using them to make sloe gin. We’ve also got several recipe suggestions, should you wish to experiment further with this versatile spirit.
How to forage for sloe berries
- Sloes are the small purple wild plums of the blackthorn tree that can often be found in hedgerows.
- Small clusters emerge during late summer, but they’re best between September and November.
- Never forage anything without consulting a reference book or foraging expert first, and steer clear if you are unsure. Blackthorn, as its name suggests, has sharp thorns, so be very careful when picking and wear appropriate gloves and clothing.
- Ideally, choose berries that are growing at waist-height and upwards, as they tend to be cleaner. Favour those that have ripened in the sunshine rather than those shaded by dense bush.
- Ripe berries will have a dark blue-purple colour and should squash easily between your fingers.
- Some recipes suggest pricking the sloes with a needle or only picking sloes after the first frost. There is nothing wrong with this advice, but it isn’t essential. The frost can be emulated by freezing the sloes before using. Both methods are used to help break the skin ever so slightly, which slowly releases the juices into the spirit.
Read our guide for more foraging tips.
Basic sloe gin recipe
- 500g ripe sloe berries
- 250g golden caster sugar
- 1 litre gin
- Rinse the sloes and pat dry with a tea towel. Prick with a stainless steel fork or cocktail stick, then tip into a clean 2-litre jar.
- Add the sugar then pour in the gin. Seal the jar tightly and give it a good shake.
- Put the jar in a cool, dark place (such as a kitchen cupboard) and leave to infuse for two to three months, giving it a shake every week or so if you can.
- Strain the gin through a sieve or funnel lined with a square of muslin into a jug or bowl.
- Decant into clean, dry bottles, then seal and label. The sloe gin is now ready to drink, but the flavour will improve and mature over time. If you can wait, store the bottles in a dark place until next year before drinking.
- You could experiment with extra flavours. Try adding warming spices such as cinnamon, ginger, star anise, cloves or nutmeg.
For more detailed instructions, see our sloe gin recipe and watch the video below:
Sloe gin drinks and dishes
Now that your sloe gin is ready to drink, why not mix it into some fabulous cocktails, mulled drinks, sauces or sweet treats?
Sloe gin cocktails
See our guide to making these easy sloe gin cocktails.
Mulled sloe gin drinks
Sloe gin cranberry sauce
Sloe gin & fruit sponge puddings
Pan-fried venison with sloe gin & plum sauce
Mini eclairs with sloe gin icing
Got a penchant for patisserie? Then you’ll be pleased to hear that even choux buns can benefit from a boozy berry injection. Glam up these delicate French-style pastries with a sloe gin-flavoured icing to instantly elevate afternoon tea.
Discover more recipe ideas in our sloe gin collection, or get imaginative with your own creations. Whether it’s added to a stock reduction, used to sweeten a tagine or flavour a crumble or simply drizzled over ice cream for a quick dessert, a bottle of sloe gin in the kitchen never goes amiss. Want to swap in another spirit? Why not make our sloe vodka recipe instead? It uses a similar method to the above.
If you simply don’t have time to make your own or want to give it a try first, check out our review of the best sloe gins you can buy, from traditional flavours to creative variations.
Fancy trying more infusions? We’ve got plenty of ideas
Are you a fan of sloe gin? Do you make your own? Leave a comment below…