Ingredients:
350g Sloes
125g granulated sugar
700ml gin
Method:
Wash your fruit and pick out any leaves, twigs, or insects. Put the fruit into a Kilner jar and cover with the sugar. Pour over the gin and put the lid on. Shake the jar to mix in the sugar. Shake once a day, for a few days, until the sugar remains dissolved.
After 3 months decant into bottles through a funnel lined with a muslin cloth. Whilst you can drink this straight away, it does benefit from ageing for a year or more, if you can wait that long.