Sloe Gin Recipes

You could do with a Glass One Litre Jar (or larger) or something similar with a lid that can be removed and attached securely. Look at the Kilner Jars on our site.

If you are using fresh Sloes (which is great) and you have a source where you know they are growing, then the best time to pick is after the first Frost. However, if the Winter has been mild it might be rather dangerous to wait this long.

We need to have about 500gms of Sloes (to half fill the glass jar) and the Sloes need to be pricked to help release the goodness. Add 250gms of Sugar (Caster Sugar is best as it dissolves easier) and then top up the container with Gin. Screw the lid on tightly. If you are making more or less than one litre adjust accordingly.

Shake the container each day as we are looking to make sure the Sugar is fully dissolved, and the liquid will also pick up the lovely Red colour from the Sloes. This normally only takes a week or two.

There is no reason to leave it like this. Its possible to add other goodies to the Sloe Gin like Almond or Vanilla Essence (10mls) or Flaked Almonds(25gms).

Leave the Sloes in the jar for at least 2 months longer will only improve them. Once you are ready look at the Sloe Bottles on our site and the glass bottles you can buy.

Strain the juice through an LB Straining Bag (fine is best), Muslin or filter papers to remove all the bits that will be in the juice.

Blackberry Gin

You can do this the same way as we would the Sloe Gin just replacing the Sloes with Blackberries. Alternatively, why not try this recipe

You will need the following

900g blackberries
450g golden granulated sugar
1 cinnamon stick
300ml Gin (you can also use Vodka or Brandy)

METHOD

Place the berries and 100g of the sugar in a food processor and give a good Wizz. Then press through a metal sieve into a pan.
Add the remaining sugar and cinnamon to the pan and cook over a medium heat, stirring to dissolve the sugar. Cover and simmer for 20 minutes, then stir in the alcohol (be careful not to get the alcohol near any naked flames). Remove from the heat and discard the cinnamon.
Clean and Steriliser the bottles. Strain the gin into them, seal and label. Storing in a cool place for as long as you can bear.
Shake before serving in shot glasses, diluted with sparkling water and ice or drizzled over ice cream.

Makes such a delicious drink.

Rhubarb Gin

The recipe is simple – 400g rhubarb, trimmed washed and chopped into 15 to 20ml (inch lengths), 400ml Gin and 150gms of caster Sugar. Placed the rhubarb, sugar and gin into a bowl giving a good stir and making sure the Sugar has dissolved. Cover it with clingfilm and leave it for 2 days.

Pour the contents through a sieve or a straining bag and remove all the Rhubarb and any bits. Leave in a bottle and serve when you want with Tonic (Elderflower Tonic is fab with it).

If you enjoy your drink as a sweeter product then double the sugar you are adding and leave longer to blend in before drinking.