Over the years I’ve made sloe gin –
I find this a good recipe.
3.5 pounds sloes
1.2 pounds sugar
800 ml of gin (enough to cover fruit and sugar)
Sterilise a large glass air tight preserving jar in boiling water. Put the sloes and sugar in the jar and cover up to the brim with gin, covering all the fruit and sugar (it doesn’t matter if the jar isn’t full). Put in a dry place until Christmas.
When you are ready to try the liqueur, drain liquid off the fruit to enjoy as an aperitif.