Emma Pritchard delves into the blackthorn bushes as the air turns crisp, looking for ripe berries to transform (with the help of some gin) into a classic drink
Around the county this month, blackthorn bushes in hedgerows and woodlands are turning a deep blue with ripening sloes, which, after the first frost, will be prime for the picking. Fill your basket and make a seasonal classic: sloe gin.
For a truly English tipple, opt for Beckett’s Gin, the only gin in the world to use English juniper berries, sustainably collected from Box Hill. Furthermore, you’ll be supporting the maker’s important conservation projects with your purchase – The Kingston Distillery is working with the National Trust and Forestry Commission to restore the threatened juniper tree to Juniper Top.
Beckett’s Classic Sloe Gin
You will need
- 700ml quality gin
- 400g ripe sloe berries
- 200g caster sugar
- Sloe berries have hard skins, which need to be opened so their juices infuse the gin. If picking before the frost, put your gathered berries in the freezer for a couple of days. When the skins have split, remove them, crush the berries lightly with the back of a spoon, and leave them to defrost.
- Place the fruit in a suitably sized container such as a Kilner jar, and top them with the sugar and gin. For added zing, you can add a few coriander seeds and orange zest.
- Seal the container and shake the ingredients well, to combine. Store in a cool, dark cupboard, shaking every day for the first week, and then every seven days.
- After three months, strain the mixture through a muslin and bottle the liquid, ready to enjoy.
No time to make your own? Try Beckett’s own Sloe Gin – £31.50
