I have been making Sloe gin (and sometimes Vodka) for several years. Once the first frosts have hit I go off and pick the big ripe Sloes. Once at home, having eaten a restorative bacon roll I wash the Sloes, put them in a bowl and have a happy few minutes stabbing them with a fork. The traditional method to get the Sloe juice flowing is to prick each fruit individually with a pin. I have the patience level of a two year old so prefer the fork method. Then the fun begins as the sugar and booze is added. My standard recipe is 450g fruit, an equal measure of sugar and 1.5 litres of gin or vodka. Everything goes into a sterilised demijohn which is left in a dark cool place for a year whilst the magic happens. During the first week the demijon should be shaken every other day but otherwise leave it alone and DO NOT under any circumstances be tempted to remove the bung as this may affect the final taste. Just let nature take its course. You will be so glad you did.
I always have an excess of Sloe gin so decant it into small bottles and give it away as Christmas presents. This year I have been very lucky in finding a source of attractive but relatively cheap 100 ml bottles on ebay. People I think appreciate handmade gifts and anyway they tend to be cheaper than shop bought "stuff", so a mini hamper of my home produced booze and pickled onions (about which more anon) always goes down well.
Sloes
