I love autumn walks and even more when it includes a little foraging, which is a growing interest of mine. This is the time of year to collect sloes which are blue-black bitter fruit growing on blackthorn bushes. Sloes need to be collected in October after the first frost, but if autumn is mild or you want to beat the birds, collect them early and put them in a freezer. Sloes are too tart to eat but are perfect in gin, making a tasty, sweet and glorious ruby sloe gin. Below is the recipe I am using courtesy of National Trust.

For 1 litre of Sloe Gin you will need:
– 450g sloes
– 300g caster sugar
– 1 litre gin any brand – cheap gin works just as well
– A 2 litre Kilner jar
– A bottle for decanting

Step 1
Wash your sloes and remove any leaves or stems. Prick as many as you can with a needle or sharp fork. This helps to release the juices. If you have frozen them make sure you de-frost them first.

Step 2
Sterilise your jar with boiling water. Put your sloes, sugar and gin in the jar. Seal and shake the jar every day until sugar has dissolved, then once a week.

Step 3
After 10-12 weeks decant your sloe gin into a bottle and enjoy at your leisure.

Top tip:
Sloe gin gets even better with age, you could make two lots and hide one away for next year. If you do this every year you will always have a vintage supply of this delicious tipple.

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