How do you sweeten sloe gin?

How do you sweeten sloe gin?

Add sugar. We recommend to only add the sweetness after straining the sloe gin through a super fine sieve. The best way to then add sugar is by using simple syrup (mix one part water with one part sugar in a pan at low temperature avoiding boiling at all times) instead of granulated sugar.

How do you make sloe gin from scratch?

So, the secret to making the best sloe gin? Find good sloes (on the land or online), freeze them overnight, add enough fruit to almost half-fill a bottle, then top it up with good quality gin (like our Sipsmith London Dry gin). Wait at least three months. Only then add sugar or syrup to taste.

How long do you leave sloe berries in gin?

Close the lids tightly and store in a cool, dry, dark place. Give the jars a good shake each day, until all of the sugar has dissolved. Leave to mature for at least three months – but don't let the fruit spoil, so no more than six. Taste for sweetness, and add sugar if necessary/preferred.

Do I need to defrost Sloes before making sloe gin?

Take the sloes out of the freezer and bash the bags until the blocks of fruit have broken up and the fruit is thoroughly bruised. Do not leave long enough to defrost. Half-fill a Kilner jar (or any clean class bottle) with gin and then drop the frozen sloes into the gin after scoring them with a serrated knife.