Foraging
Forage for sloes between the end of September and October. They should feel slightly soft and pull off easily. You'll need about 500g for 1 litre of gin.

 

Prep
Once you have your sloes, give them a wash and remove any leaves or stems. If there hasn't been a frost yet, stick them in the freezer overnight — this splits the skins and lets the sweetness come through when steeping.

 

Combine
Combine 500g of sloes, 250g of golden caster sugar, and 1 litre of gin into a sterilised jar. I use a large Kilner jar for this. Turn the jar upside down a couple of times a day for the first 7 days (or as often as you remember).

 

Wait
Store somewhere cool and dark for a minimum of 3 months — for best results, 6 to 12 months.

 

Strain and bottle
Strain your sloes using a sterilised sieve and some muslin, into a sterilised container, then decant into your chosen bottles. I use 500ml bottles with little cork tops. Tie a bow or string around them and add a label, and you've got yourself a highly sustainable, lovingly made, and enormously enjoyable gift for a loved one!