Sven's guide to...

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Posted on 11 November 2008 Comments (0)
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Sven has left the country: time for the blog to move, too. Come visit me over at http://svensguide.com (I don’t think I can be a ’svenyboy’ for much longer, sadly). I know this means readjusting your bookmarks and it’s an awful inconvenience, but the RSS feed will come with me so you shouldn’t miss a thing.

Won’t you join me? The weather is beautiful.

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A printable copy of the recipe for you, just in case.

This recipe brought you courtesy of Mary Berry's Country Cooking (As Seen on ITV) circa 1985

Set aside for three months, turning once daily. This batch will be ready for Christmas. (The green Stamfords bottle is mine for next year when I go back the UK.)

Add the gin until the bottle is full.

Put the caster sugar in the bottle on top of the sloes.

Weigh out 10oz caster sugar for each bottle you are making. (Note: caster and castor sugar are the same thing.)

Ensure you have enough gin to make as much liqueur as you want. Also, a freshly baked blueberry tart goes down a treat.

Put them in a clean, empty bottle till it is about 2/3 full.

At home, slit the sloes open part way - don't cut them in half.