and the first female master distiller in the world. “It only requires a few ingredients but foraging the berries and leaving them to brew is a lovely autumn activity and homemade sloe gin also makes a great gift.”
Here is Joanne’s guide to making delicious sloe gin, including her expert tips and beginner’s mistakes to avoid.150-250g sugar of your choiceHow to make sloe gin Rinse and pat down your sloe berries. Either freeze them or individually prick each berry with a pin to prepare for the distilling process.Store the bottle in a cool, dark place and shake it every day or other day for 1-2 weeks. After that, shake once a week. You can leave it for up to a year depending on how strong you want it to taste. Most sloe gins are left for about three months, however you can leave it for periods as short as 10 weeks.
Your gin is now ready to drink. The alcohol content and sugar makes the drink self-preserving, so you can store in a cupboard for as long as you likeHaving spent a fairly long time waiting for your sloe gin to be ready, Joanne recommends that you drink it straight, sipping it from a small glass, rather than mixing it with any other drinks. “If you’ve put the time and effort into making your sloe gin, you want to taste the full extent of the flavour,” she says.
Joanne adds that sloe gin is often drank in the summer too, as people make it into a punch, so if you don’t end up drinking it all over the“Sloe gin has a warming quality so I don’t like to put mine in the fridge. I much prefer to drink it at room temperature,” Joanne says.
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