Pentillie Sloe Gin

Take a basket on your next hedgerow walk and make sure to gather some of Autumn’s bounty.

There seems to be a lot in the hedges this August… from the elderberries (with which Joanna from Incredible Edible makes a cold blasting elderberry syrup), mushrooms, rose hips, and the ubiquitous blackberries. According to my 5 year old, they are ‘whoppers’ this year. And I have to add that they seem to be especially tasty.

The purply blue sloes also seem to be gleaming in the hedgerows this year. Their smoky blue hue, and the spiky thorns of its parent, the blackthorn, make it very recognisable. None of us like the sloes when raw - they are mouth puckeringly tannic, but they make a fine autumn tipple, which so happens to be a firm favourite amongst our castle guests (have you thought about a stay?).

The sloes near us need a couple more weeks before they are ready to pick (they need to give gently when squeezed between finger and thumb), and traditionally, they weren’t picked until after the first frost. This broke the skin slightly meaning that they impart their flavour to the gin more quickly. You can replicate this by popping the sloes in the freezer for 24 hours before beginning the recipe.

Method:

•  Add 500g sloes and 5 or 6 raw almonds, or cracked plum stones to a large Kilner jar or a Demi-john.

• Add 70cl of your favourite gin, or the cheapest (no-one will judge, apart from Sammie’s husband who would rather we used our normal favourite, Trevethan Gin), seal and leave in a cool dark place for 6 weeks.

• Add 250g caster sugar and stir to dissolve. Taste and add more sugar if you prefer a sweeter liquor.

• Strain and bottle.

You can store it in a cool dark place for many years, while the ‘sloe-i-ness’ mellows or drink immediately as a liquor, use as a mixer in a favourite autumn cocktail (a dash in a glass of sparkling wine is pretty fabulous!) or add a dash to autumn puddings, such as poached pears or a crumble. Enjoy!