Thursday, 10 September 2015
While on a recent walk up to the Col d'Aulac, above the vallee du Mars in the Auvergne, we came across a sloe bush, bearing a small but healthy-looking crop. So we picked as many as we could reach, and now those same little berries are macerating in a mix of sugar and gin, waiting for the gin to turn a beautiful ruby red colour and to taste of those same sloes. Last time I made sloe gin here, I froze the fruit overnight, then bottled it, this time I just pricked them a couple of times with a sharp -pointed knife, put them in a glass jar, added the sugar and then the gin. I'll give the jar a good shake over the next few days until the sugar has dissolved, then put it away until later in the yea, or even next year.