Ingredients#
- 255 grams sloes
- 72 - 85 grams sugar - depending on desired sweetness
- 350 ml gin
- 1 capful amaretto (or almond essence) - optional
Method#
- Pick the sloes and prepare them - wash and (recommended) freeze.
- (Defrost if frozen.)
- If the skins aren't already ruptured from freezing, prick the sloes (with clean needle).
- Put the sloes in bottles with gin, sugar and amaretto.
- Shake well for first few days, till sugar dissolved, then leave for at least 3 months before filtering.
Notes#
- To remove any bugsies or maggots from the sloes after picking them, you can soak them for a few hours in a large bowl full of water and a little bit of salt. The maggots will crawl out of the berries and float.
- If you wash and freeze the sloes, you can make it at your leisure. ( If you freeze them on a flat tray, they shouldn't stick together so much )
Rounding is