Saturday, October 8, 2011

Sloe going in Sussex

Tis the season when you kick back, mourn the passing of summer and start looking forward to that time when you get to eat nice food, have a few days of, drink a few nice tipples and of course, the obligatory spats with the siblings. You know what I'm talking about - Christmas. And what is a festive period without a sip of sloe gin? Beats me.

I first discovered sloe gin at uni, along with other things like a (now lost) amazing capacity to drink White wine, my intolerance of flavourless food and general love of cooking. Anyway, this year I finally sorted my act out and got down to starting off some sloe gin that, fingers crossed will be ready for Christmas.

Now is the perfect time for a spot of sloe picking - the Blackthorn tree is by no means an unusual one, even in London, so the urban folk can get in on the action. Safe to say, there are plenty where we are. .I have discovered a spot of sloe heaven that I shall not, will not divulge to anyone so there :p

Anyway, we decided to follow the recipe from the WI's book (this has played a large part in our soon to be blogged fruit winemaking odysseys) and so far it is looking hot. Worth what felt like endless pricking and chilly fingers from the still defrosting sloes (bunged in freezer for few days until we had time to pack em up) Check back in December for a further update and our verdict on the final tasting.... We'll be giving them a shake week by week to keep them excited.

1lb sloes
3oz White sugar
1.5 pints gin

Stalk and clean the fruit, prick and pack into jars. Add the sugar and gin, seal and shake every other day for two to three months. Strain, bottle and cork.


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