I took the above photo on 1st September last year. They are ripe sloes - small bitter blue plums. Last weekend our visitors, Ed and Jo, enjoyed the occasional glass of sloe gin, and I promised to let them have the recipe. I'm putting it on blog because it may be of general interest. I was given the basic remedy several years ago by an old friend who lived in Lavenham and made the best sloe gin I ever tasted. I'd originally intended to give his remedy verbatim, but it takes a bit of understanding, and I've altered (and, I hope, improved it a bit, over the years). Certainly I've made it easier to do. In the past we've always tried to pick sloes after the first frost (which was thought to improve the taste) ; then we washed them, and pricked each individual sloe with a silver fork (it had to be silver according to my Lavenham friend) as any base metal tool tainted the gin. Now, however, we pick the sloes when they are ripe (with a blue bloom on their skins), wash them, and put them (in a plastic bag) in the freezer. This means that they've had a frost on them, and it also means that when we take them out of the freezer and thaw them, the skins are cracked and there is no need for the pricking the skins business.
Recipe for Sloe Gin:-
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You will need large glass containers. I use three large, ex sweet shop jars. Obviously - wash them out well first. We pick five to seven pounds of sloes.
We fill each jar about a third full with ripe sloes. Then pour on enough Dry London Gin to cover the sloes (in practice just over a litre).
Put in about eight to ten ounces of white granulated sugar - (this can be adjusted upward later -after two or three months- when doing a quality control test /sampling a little for sweetness -to your own taste) .
Then put in eight cloves (I pound these up a bit in a stone mortar first). Then put in eight blanched almonds. I then screw the jar top on tightly. Every so often- about once a fortnight- give the gin a good stir with a wooden spoon. About six months later (usually about June time, and only then if the sweetnes is about to your taste) strain carefully (through muslin) and bottle the resulting gin. As it is popular stuff in the family I've bottled it in half bottles this last few years. Don't drink it before Christmas as it really does improve with age (but often doesn't get the chance). If you can keep some for three or four years or so you will appreciate the difference. It's the best winter warmer I know.
Your Exceeding Good Health !
P.s. Treat it as a liqueur. It's more potent than it looks or tastes.
