Ingredients

Steps

• Wash the sloes and prick them all over with a pin or freeze them overnight to split the skins.
• Place the sloes into a large sealable jar.
• Cover the fruit with gin and add 28g to 56g of sugar per 568ml of liquid.
• Seal the jar and store for two to three months, shaking gently every few days.
• Strain the liquid into clean bottles and add a few sloes to each bottle for decoration.