This year's foraging for sloes to make sloe gin was quite successful. We sneaked into the Highbury Playground on Highbury Fields before any kids showed up last Saturday morning and gathered our pregnant crop.This year we scored just under 1 kg (last year it was just over 1 kg).
We then took them home, washed off the yeast with warm water then cold water, dried them with a tea towel and popped them in the freezer. That way when they defrost they burst a bit to let the juices out. This weekend we'll be putting them into air tight bottles, topping up with gin and leaving in the dark for three months for the sloes to infuse into the gin. Then we add sugar to taste. Yum, yum.