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Mary Berry Sloe Gin Recipe

Mary Berry Sloe Gin Recipe

Mary Berry’s sloe gin is a deep, jewel-dark, richly flavoured sloe gin made with hedgerow sloes, gin, and sugar — the most rewarding autumn preserve.
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Prep Time 15 minutes
Steeping Time 90 days
Total Time 90 days 15 minutes
Servings: 3 500ml Bottles
Course: Drinks
Cuisine: British
Calories: 130
Ingredients Method Notes

Ingredients
  

  • Sloe Gin:
  • 500 g ripe sloe berries — frost-nipped or frozen 24 hours
  • 250 g golden caster sugar
  • 1 litre good quality London dry gin
  • 1 tsp almond extract optional

Method
 

  1. Freeze sloes 24 hours if not already frost-nipped. Rinse and dry. Prick each berry several times with a clean needle or skewer.
  2. Divide sloes between two large sterilised jars. Add half the sugar to each. Pour gin over to completely submerge. Add almond extract if using. Seal tightly.
  3. Shake gently to begin dissolving sugar. Place in cool, dark cupboard. Shake every day for the first 2 weeks — then every 2–3 days for the remaining steeping period.
  4. Leave to steep minimum 3 months — 4 to 6 months is better.
  5. Strain through muslin-lined sieve or jelly bag into a large jug — 30–40 minutes. Pour into clean sterilised bottles. Seal and label. Drink immediately or allow a further month to mature.

Notes

Freeze sloes before using — replicates the effect of frost and reduces astringency dramatically.
Use gin you would drink — the base gin quality shows in the finished liqueur.
Shake every day for the first 2 weeks — watching the gin transform is part of the pleasure.
Wait 3 months minimum — 4 to 6 months gives a significantly more rounded result.
The strained gin-soaked sloes are wonderful in brownies, ice cream, or dipped in chocolate.
Sealed bottles keep 2 years and continue improving throughout.
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