Autumn is the time to be watching the hedgerows for the arrival of the first sloes, which, when soaked in gin for a few weeks, will provide a delicious Christmas liqueur
Sloe gin is favourite winter liqueur for colder climates
Its ruby-red colour and sweet flavour make it an ideal drink after a brisk walk in the depth of winter.
If you are not a gin lover it can be made with vodka, but gin imparts a richer flavour, and is undetectable in the finished product.
Sloes are the small purple-black fruit of the blackthorn. They are generally found in hedgerows from late August onwards, and can be a bit inaccessible as the bushes are thorny and the berries often high on the branch. A long walking stick with a curved handle is a useful aid to picking, and the resulting liqueur is well worth the effort.
Do not be tempted to pick the fruits too early as they will be bitter. September is a good time, although traditionally they are at their best after the first frost. In a mild winter this can mean leaving it too late for the finished product to be ready for Christmas drinking, so the ‘frosting’ can be faked by placing the picked fruit in the freezer for a day or two before preparing the liqueur. Some experienced sloe gin makers believe the freezing releases the juice and makes for an improved flavour
For 1 ltr. of sloe gin you will need:
· 450g sloes
· 225g castor sugar
· 1ltr. gin
Wash and dry the sloes and prick all over with a sharp needle. Place in a large screw top jar which will hold 1 ltr of liquid comfortably.
Add the castor sugar and top up with the gin. Seal tightly. Leave in a cool, dark environment for at least two months Try to give the jar a good shake every day if possible.
As with all homemade alcoholic drinks, the longer they’re left to soak the better the flavour will be.
At this point ideas differ. Some people prefer to leave the sloes in the gin; indeed many aficionados actually macerate the mixture in an empty gin bottle and serve the drink straight from there. Others strain the gin into bottles, or a decanter.
Whichever method you choose the dark ruby-red liqueur is an absolute winner on a chilly evening.
A dash of sloe gin in a glass of champagne also makes an elegant cocktail drink.
The sloes themselves are frequently thrown away, having served their purpose. But a delicious sweet can be made by coating the fruit in bitter chocolate.
Spread the used sloes in a single layer on a thick piece of absorbent kitchen paper. When they have dried dip each one in melted chocolate and place carefully on waxed paper to cool and become firm. Store in an air-tight container.
These rich chocolates are a perfect accompaniment to a glass of sloe gin, preferably enjoyed with good friends and a roaring log fire.
