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Place the sloes and sugar in the jar and top up with gin, leaving a small space for air at the top.
To dissolve the sugar, shake the jar once or twice a day for the first week, then leave in a cool place for at least 2 months, shaking once a week.
Strain the gin through muslin into sterilised bottles and store in a cool place.
Your sloe gin can be stored in a fridge for up to 6 months. You could also add spices at step 2 ─ try cloves, coriander seeds, peppercorns, a cinnamon stick or bay leaf.