Can you believe it, there are only 2 months ’til Christmas?! That means that there’s no better time to start prepping for the big day… Whilst most peoples first thoughts at this time of year will be gifting and maybe decorations (dependent on if your local stockist has unboxed their delivery of Gisela Graham goodies), here at GGL HQ we’ve turned our attention, very briefly, to the entertaining aspect of Christmas. Here’s our recipe for Gin infused with foraged Sloes, the perfect way to break the ice this Christmas.
- 1 litre of Gin
- 500g Sloes
- 250g Sugar
As a general rule, for every litre of gin, you will need 500g of sloes and 250g of sugar – scale up or down dependent on what size you would like or how many sloes you’ve managed to forage.
- Tip the sloes into a large jar (suitable for storing), add in the sugar and finally pour in the gin – screw the lid on and give it a good shake!
- Place your sloe gin into storage, shaking once a day for the first week. After the first week, store in a cool dark place – your kitchen cupboards are ideal.
- After a minimum of 2 months, take out the mixture from the cupboard and strain out the sloes using a muslin lined funnel or sieve.
- Decant into your desired clean bottles and you’re ready to go! The sloe gin is now ready to drink but it’ll improve and mature over time – so, if possible, make it one year to drink the next!
Leave at the back of your cupboard for around 2 months (minimum) and hey presto, you’ve made your very own sloe gin! It’s up to you what you do with it now, you could gift it, add it to a pudding, serve up with the Christmas dinner in the form of sloe gin cranberry sauce or impress your guests at your New Years Eve gathering with Sloe Gin cocktails!
Not a lover of gin? Replace the gin with vodka for a sloe infused vodka.
If you’ve tried this recipe we’d love to see… be sure to tag us on social media #GiselaGraham @gisela_graham