It’s been a long wait – almost three months I think – but finally it’s ready. Just in time for Christmas.
take 1 litre of gin, add 450g of sloe berries (frozen overnight or pricked all over with a pn to release the juices. Stir in 225g caster sugar, then leave in a cool dark place for three months, agitating it from time to time. Strain through muslin and bottle. Serve with champagne, pink lemonade or neat.