Whilst rummaging for the crab apple and rose hip jelly recipes in Mum’s compendium of recipes, I came across the Sloe Gin, as previously mentioned in the Cumquat Gin recipe post.
SLOE GIN or Damson or Plum
An equal weight of sloes, plums or damsons.
(about 1.5 pints to 1lb fruit = that’s equivalent 1litre to 600g fruit, I think)
Prick fruit all over with a needle and place in a wide necked jar with an equal weight of sugar.
Fill jar within an inch of the top with gin. Seal tightly.
Shake every few days till sugar is dissolved. Then leave for at least 3 months before drinking. (I suggest about 6-12 months minimum.)
Strain & bottle & use fruit for flavouring ice-cream, a dessert mousse or topping a cheesecake.
If you live in Australia – and have no idea what I’m talking about re ‘sloes’ – you can buy a commercial version made by Sipsmith. And for those of you making your own (always better and ‘healthier’ to do so), you will raise the bar of your Sloe Gin if you use a good quality gin like Hendricks or Sipsmith, but it’s likely that Tesco’s best will do.
[Photo of sloes courtesy of a great post by war time housewife ]