Back in the autumn I was planning on making sloe gin – we did have a beautiful looking crop of sloes coming along. Unfortunately, when the morning sickness kicked I lost all interest in the idea and by the time I was thinking I could stomach it, the birds had run off with the sloes. Luckily, Andy was quicker off the mark with picking the damsons and we have had an enormous bag sat in the freezer awaiting my attention. So, today I finally decided it was time to get them steeping…

 I hunted around on the internet and found a variety of recipes, of which some even recommend freezing the damsons first! Having read all the recipes, I resorted to making it up as I went along.  I started off with a clean jar and added:

500g frozen damsons
150g white granulated sugar
70cl gin (courtesy of a birthday present which arrived after I found out I was pregnant and could no longer be quite so indulgent)

The jar didn’t look very full so I then sloshed in about another 30cl of gin from an open bottle, another couple of handfuls of damsons and another couple of tablespoons of sugar. Obviously not exactly a scientific approach and won’t find out the results for quite some time. All the recipes say shake every day for a couple of weeks until all the sugars dissolved, then leave to mature for 3-4 months before straining and decanting and possibly leaving another 6 months before consumption… I hope its worth the wait!