As autumn arrives, the wild blackthorn shrubs are heavy with their dark, blue-black sloes, the small fruit that makes the beloved sloe gin. This homemade liqueur is both incredibly easy to make and wonderfully delicious, making the effort to harvest the sloes worthwhile. The process is simple and forgiving, with plenty of variations and opinions about the “right” way to prepare it. Here’s a straightforward, reliable recipe that captures the essence of sloe gin without the fuss.
Harvesting Sloes: A Seasonal Treat
Sloes grow on blackthorn bushes (Prunus spinosa), which are often found in hedgerows. Identifiable by their thorny nature and small white flowers that appear in spring, blackthorns are a direct ancestor of cultivated plums. The bitter raw taste of sloes is a far cry from their cultivated relatives, but they transform into a delightful liqueur once harvested.
Traditionally, it’s said that you should pick sloes after the first frost, as this helps to soften them. However, if you don’t want to wait for frost, freezing the sloes overnight will have a similar effect. To test for ripeness, give the fruit a gentle squeeze. It should yield slightly under pressure—if it’s too firm, wait a week or two before harvesting.
Sloe Gin Ingredients
This recipe is simple with just three main ingredients:
- 450g (1lb) sloes
- 225g (0.5lb) sugar
- 1 liter (32oz) gin or vodka
Don’t worry if you have more or fewer sloes—just adjust the sugar proportion accordingly. Some recipes call for a 1:2 ratio of sloes to sugar, but you can reduce the sugar if you prefer a less sweet liqueur. If you’re uncertain, start with less sugar; you can always adjust later. You can also add crushed almonds or almond essence to enhance the flavor.
While gin is the traditional base for sloe gin, feel free to use vodka instead. Gin is essentially juniper-flavored vodka, so substituting won’t affect the final result. And if you’re feeling adventurous, plums or damsons can replace sloes—these fruits are easier to handle and can provide a similar result.
How to Make Sloe Gin
- Prepare the Sloes: Begin by washing your sloes to remove any debris. Some recipes suggest pricking each sloe to help the gin absorb more juice, but if you freeze the fruit beforehand, this step isn’t necessary.
- Combine Ingredients: Place the sloes in a large, sterilized jar. Add the sugar, and then pour in the gin or vodka until the fruits are fully covered. Seal the jar tightly and shake it gently.
- Shake and Store: Store the jar in a cool, dark place. Shake it daily until the sugar dissolves, which should take about two weeks. The liquid will gradually turn a rich burgundy color as it infuses.
- Let It Mature: After the sugar has dissolved, continue to shake the jar once a week. Wait at least two months before opening the jar to taste and adjust the sugar levels if needed. After two to three months, strain the liquid through muslin or a jelly bag to remove any sediment, leaving you with a clear, deep-colored sloe gin.
- Bottling and Enjoying: Decant the strained sloe gin into sterilized bottles. You can enjoy it right away, making it a perfect holiday gift or treat, or you can let it mature for several more months. Like most homemade liquors, sloe gin only improves with age and can be stored indefinitely.
This simple method for making sloe gin results in a rich, flavorful liqueur that’s easy to prepare and sure to impress. Whether enjoyed on its own or in cocktails, homemade sloe gin is a delightful way to savor the flavors of autumn throughout the year.