"The Queen
of Condiments"
Kirstie Allsopp
"The finest jams, chutneys and pickles I have ever eaten"
Clarissa Dickson Wright
"It's just me and a slotted spoon love"
Victoria Cranfield

Sloe Gin Recipe

Pick and freeze your sloes at least over night.

Rough up the bag when you take them from the freezer to slightly break the skins.

Weigh them and fill a sealable container half full and add a quarter of the weight of the sloes in white sugar, fill the container with gin.

Shake every day for 2 weeks, decant in time for a Christmas tipple or presents.