Making sloe gin is slow but not laborious. There's no cooking required, just patience as the sloes steep in the gin.
450g/1lb sloes
225g/8oz caster sugar
1 litre/1¾ pint gin
Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar.
Pour in the sugar and the gin, seal tightly and shake well.
Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for at least two months.
Strain the sloe gin through muslin into a sterilised bottle.
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