This year's annual foraging for sloes to make Highbury sloe gin was quite successful. Because of the hot summer they were perhaps a little bit smaller than usual and the harvest came earlier. But the crop was just as good.
Stuart and I took them home, washed off the yeast with warm water then cold water, dried them with a tea towel & popped them in the freezer overnight. That way when they defrost in the room temperature gin they burst a bit to let juices seep out.
This afternoon we put them into four airtight Kilner jars, topping up with gin & leaving in dark for three months for the sloes to infuse into gin. Then we add sugar to taste. Just ready for Christmas. Yum, yum.
