This Sloe Gin recipe differs from the modern versions, in that traditionally very little sugar is used. This allows the true flavours of the sloes and gin to come through, rather than being masked by lots of sugar.
Not that the modern versions aren’t nice, they are. But this sloe gin recipe is a little bit different and takes us back to how we used to drink it back in the old days, when more folk lived closer to the land.
Ingredients
- 300g sloes (frozen)
- 1litre gin
- 4tbsp of sugar
Suggested Instructions
- Take your frozen sloes and batter them with a rolling pin until smashed up, then transfer them to a Kilner jar.
- Add the sugar, and then pour in the gin.
- Shake vigourously and leave for a minimum of 3 months, but best if left for a year. Shake occasionally when you remember.
- Check the taste and if you feel like it, add more sugar if you think it needs it. But really this is a different Sloe Gin recipe to the one you are mostly used to.
- Strain and bottle for later use.
Makes: 1 litre
{ 7 comments… read them below or add one }
Hi
Sounds like a great recipe.
I’ll try it and compare to our more modern one.
Many thanks for sharing.
Jim
anyone know a good area for sloes around the Stirling area in Scotland?
I use bullaces – a bit rare – but I know where to find them – this year they were particularly good – and so ripe! – I Do the sugar thing, but this looks V interesting – have printed off for next year.
P S – I use vodka.
This recipe looks a lot better than the modern one, will give it a try this year.
many thanks
Tony
Has anyone tried this recipe, and what was the results?
Emma: You won’t know until you go. Every plant community tastes different. This aient monoculture, this is wild! I’m biased, but its a bloody lovely recipe if you are into your gin and don’t need it masked by tons of sugar. Undomesticate yourself from the kitchen, try it