Sloe Gin by Catherine Evans :: 03rd October 2009

To make the sloe gin the fruit must be pricked to allow the juice through the skin without clouding the gin if the fruit were crushed – we use the Hobin Sloe Pricker, a wonderful tool made many years ago by our friend Jeremy. This is a handle with several pins set in the end, speeding up the pricking process! The sloes are then placed in a demi john (bulk production) or wide necked bottle and layered with sugar until the container is full. Once full add the gin – any cheap stuff is fine – and fill to the top, leaving enough room for a bung. This must then be kept and shaken regularly until all the sugar has disolved. After which the finished sloe gin can be bottled and stored – at least until Christmas, longer if you can bear to wait!

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