- Food & Drink
Mr B’s mum has been picking sloes from the frozen hedgerows of The North and he phoned me up to offer me some for sloe gin making. Ever gracious, I accepted, saying: “Thank you, are you making sloe gin?”
“Yes,” said Mr B.
“The we should have a sloe gin making competition.”
Mr B made his sloe gin at least a fortnight ago, while my sloes sat in their bag in the freezer, biding their time. You’d think his head start would worry me, especially as he has added secret ingredients to his sloe gin, but I’m not a bit concerned. Because I also have secret ingredients and I think they will prove me the winner. Or they will be a complete disaster. I don’t know which yet and won’t until April, but that’s the thrill of sloe gin making.
Definitely the winning sloe gin
Makes 1 bottle
400g sloes, frozen
160g caster sugar
1 star anise
A strip of dried orange zest (as much pith removed as possible)
750ml fairly neutral gin (I used the Waitrose Original Dry London Gin)
2 Put the sugar, spices and orange zest in the jar and then pour in the gin. Seal tightly and give it a good shake. Store the gin somewhere dark, giving it a shake every day for a week, then leave to settle and mature for at least 3 months.
Naturally, my triumph at the sloe gin tasting will be blogged extensively in April. I may even make myself an award. A big shiny gold one.
Note: The disastrous results of the sloe gin off are in. Read them and weep over the lost gin.