Garden Magic Sloe Gin Recipe

Here’s how to prepare it:

Picking sloes is a bit tedious due to the thorny hedge, but it's worth the effort, we promise. Occasionally, you can also find them at the weekly market (usually after the first frost, as they're only edible then).

The sloes are cleaned in cold water. Then, with a toothpick, holes are pierced in the skin, allowing the alcohol to penetrate the fruit and the sweetness of the berries to emerge. If that's too much work, you can crush the fruit with a mortar and pestle or freeze it in the freezer until the skin bursts open.

In a large preserving jar, infuse the sloes with alcohol at a ratio of 1:1 or 2:1. Seal the jar airtight. Store in a dark, warm place. Leave the jar there for 2 to 4 weeks, at which point the liqueur will taste fruity and tart; or 4 to 12 weeks, at which point it will become more mellow. During this time, you should tend to your sloes every two days and shake or stir the mixture. Finally, strain the mixture through fine cheesecloth.

You don't have to throw away the fruit: it's now deliciously sweet and delicious covered in chocolate as a dessert. Sweeten the liqueur to taste with rock candy. Heat the sugar in water over high heat, then let it steep briefly over low heat until a clear sugar solution forms. Add it to the sloe mixture. The liqueur will now rest for another 1 to 2 months until it's ready to drink. Connoisseurs give it a few more months, but if you can't wait, then we say: Enjoy!