Nutrition and extra info
Nutrition: per 25ml
Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…
Rinse and pick over the damsons to remove any leaves and stalks, then pat dry. Prick the sloes using a stainless steel fork or cocktail stick, and tip into a 2-litre jar, or divide between two smaller jars.
Add the sugar and gin, then seal the jar and shake well. Once a day for seven days, give the jar a good shake. Store the jar in a cool, dark place and leave for two to three months.
Line a plastic sieve with a square of muslin (or use a coffee filter in a cone for a really refined gin) and strain the damson gin through it. Decant into clean, dry bottles, then seal and label. The sloe gin is now ready to drink but it'll improve and mature over time – so, if possible, make it one year to drink the next.
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