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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pick your sloes, wash them, then prick them all over with a pin. | 2. Put the sloes into a large, clean jar with a tight-fitting lid (such as a Kilner jar); they should roughly half-fill the jar. | 3. Add 2 oz of sugar (granulated or caster). Shake well to mix. | 4. Top up the jar with gin (the quantity depends on the size of your jar and the number of sloes, but 2 pints of gin works well). Shake well to mix. | 5. Seal tightly and leave in a dark place to mature for a minimum of three months - but fifteen months is much, much better. For the first few weeks, shake every few days - after that, shake when you remember about it. | 6. When ready, strain off the lovely, purply liqueur into clean bottles and seal. Discard the sloes (although it's worth biting into one before you do so, just to remind yourself why you have to make gin out of them and can't just eat them!). | 7. Enjoy in small glasses, while sitting round the fireside reading Dickens! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sloe	1			-	-	-	-
white sugar	2	ounces		219.4251	56.6876	0.0	0.0
gin	2	pints		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.