The whisky has yet to be opened...
Ingredients:
500g ripe sloes
250g golden caster sugar
1 litre bottle of gin
Method:
1. Rinse & pick over the sloes, pat dry. Using a stainless-steel fork or cocktail stick, *prick the sloes & tip into a 2-litre Kilner jar, or divide between 2 smaller jars. (*You can also freeze the sloes after rinsing, this splits the skin, so no need to prick each sloe).
2. Add sugar & gin, seal the top. Shake well. Give the jar a good shake everyday for a week, then put in a cool, dark place & leave for 2-3 months.
3. Line a plastic sieve with a square of muslin, set over a bowl & strain the sloe gin through it. Decant into clean, dry bottles, seal & label. The sloe gin is now ready to drink but will improve & mature over time, so if possible make it one year to drink the next.
Ruby red
