Making your own Sloe Gin

As Summer begins to fade, that means its time to dust off the Kilner Jars, stock up on caster sugar and get out into the hedgerows! Now is the perfect time to make Sloe Gin and other fruit liqueurs. It takes about 3 months for the flavours to mature and develop so make them now and they'll be ready just in time for Christmas.

Armed with carrier bags and portable hanging scales we set off to pick sloes from the patch of blackthorn bushes in fields close to our cottage. The spiny branches were loaded with perfectly ripe fruit just waiting to be carefully gathered.

Picking Tips

When picking any wild food do try to find a source away from any busy roads. This is because fumes and pollutants can build up on the plant, and even thorough washing won't remove it all. You don't want lead as an added ingredient in your finished product!

When sloes are ripe, they are easy to gently remove from the bush. The blackthorn plant is covered in sharp spikes, so take care or wear gloves. Try to remove the stalks and stray leaves as you go. This will make it much easier to process the berries when you want to make your liqueur. A small amount of care taken during this step is a good investment of time. Trying to remove the stalks once you have picked a few hundred berries is rather frustrating. It also means that the weight of picked berries is more accurate.

Preparing the Berries

Once you have the required amount of berries, carefully pick through them removing any shrivelled or damaged ones. Wash them carefully and drain.

Making Your Liqueurs

From this point the process of making Sloe Gin is really very simple and this recipe can be adapted for a variety of home made liqueurs. Other varieties we make here at Rogues Haul include Blackberry Vodka, Damson Gin and my personal (second) favourite; Plum Brandy. If you are making a liqueur using Sloes or Blackberries, place the required weight into a bag and freeze them for at least 24 hours to help break the fruit down a little. This is not necessary for plums as you slice and stone the fruit.

Ingredients and Quantities

The quantities vary depending on what we are making but as a general rule the quantities we use are below.

Sloe Gin (or Damsons)

450g / 1lb Sloes (or Damsons)

225g Caster Sugar

I litre basic Gin

Plum Brandy

1kg / 2.2lbs Plums (before stoning)

750g Caster Sugar

1 litre basic Brandy

Blackberry Vodka

500g / 1.1lbs Blackberries

250g Caster Sugar

1 litre basic Vodka

Method

To make the liqueurs, place the fruit into a sterilised jar. You can sterilise your jars by washing them in warm soapy water before placing them for 20 minutes in a preheated oven at 140 degrees. Add the caster sugar and pour over the spirit you are using. Seal tightly and gently agitate the contents to mix it all together. LABEL THEM!! Place in a cool dark place (a cupboard is good) and remember to shake them every few days. Voila - store - ready for Christmas!!