Slow sloe gin

The edge of our garden is a wild hedge row, and this year there are lots of sloes on the blackthorn bushes. And there is really only one thing to do with sloes, as they are toe-curlingly bitter in their raw state. 

Apparently a superstition says the berries must be pricked with a silver needle before use. Well I used a wooden cocktail stick! 

Here they are with the addition of sugar and gin, in sterilised jars. The recipe I used calls for 450gm sloes, 225gm caster sugar, and 1ltr of gin. 

We should shake the bottles every couple of days for a fortnight, then every week. By Christmas it should be ready, and we can strain the liquid through muslin into bottles. The longer you keep it the better it gets. 

I'll post a picture of the finished product!