You guys might recall that last year around this time I visited Epping Forrest to forage for sloe berries to make sloe gin. Whilst I couldn’t get the recipe to you in time to make yourselves (as it needed at least 2 months to age). I’m happy to bring to you the news that it was indeed DELICIOUS! So without further adieu here is the festive recipe for this year, complete (to come) with a separate delicious recipe for sloe gin fizz that we altered thanks to the guys at thekitchn.com and some gorgeous sloe berry chocolates to make with the leftover fruit (because zero waste is the way forward) . 🙂
For the sloe gin you will need:
1.5kg of sloe berries
900 grams of sugar
3 liters of gin
Now you could halve or third (or even quarter) the recipe if you want to BUT if you’re giving this away at christmas and you want to keep some for yourself I’d suggest making a LOT, it goes quickly!
You can prick the sloes all over with a pin to help the juices come out, BUT I have a trick up my sleeve- if you put the sloes in the freezer for a night (or two) it imitates frost and helps to soften the skin of the berries and release all those juices. This means no tiresome sitting and pricking for hours, brill, I love a shortcut! Leave them for 24-48 hours.
In a large container/s add the gin, sloes and sugar and shake vigorously.
Shake the gin once every day for a week and then once every week. This helps to gin to penetrate the berries and the juice to seep out into the gin for all those delicious berry flavours.
Once the gin has been soaking for at least 2 months (you can soak them for up to 6 months, any longer and although it will be stronger it might go a bit bitter from the sloe skins) it’s time to strain the berries.
YAY YOUR GIN IS READY!!!
Once the berries have been strained you can go ahead and de-seed them if you’d like to use the sloe’s to make chocolate truffles for your friends and family (maybe distribute to those who aren’t privy to the gin). You may want to wear gloves, this part is messy work. I’ll do up a second recipe for the chocolates, drag this christmas thing out a bit seeing as it’s still a couple of months away yet. 😉
When it comes the time (or in case you’re looking back on this around the festive season) Merry Christmas and Happy New Year from us as Farm to Face, peeps! We hope you’ll all have an amazing fun festive period, full of feasting and bursting tummies!
We created Farm to Face because we know that the food we eat has a huge impact on our health and wellbeing, and on the planet! We’re inspiring people to live waste free and eat for the future by choosing local, seasonal and ethical foods.
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