Hertfordshire & North Middlesex Area of the Ramblers' Association
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Autumn images - and a recipe for sloe gin!
Alder grove, Stockers Lake, Rickmansworth
Tring Park Grand Union Canal near Tring
Blasted oak near Wellbury
Chiltern panorama near Bledlow
Sloes
This recipe has been successfully used over the last 25 years.
Collect sloes - after the first frost - late September, October. You'll need a pound/half-kilo per bottle. Watch out for the sharp spines on every branch - its other name is the blackthorn.
Put them in the freezer. When you're ready to make the gin, let them defrost. The action of freezing breaks the skins and enables the full release of the flavour. (Our first attempts were made using a cork stuck with needles with which each individual sloe was stabbed - a laborious and painful task).
Place the sloes in a screw-top jar (one litre). Add brown sugar (we prefer muscavado) - shake the sugar down so all the sloes are buried. After your first batch, you can adjust the balance - an equal weight of sloes and sugar is a good starting point.
Add a bottle of gin (or vodka - which is our family favourite); shake well.
Store for at least two months, giving the bottle a good shake now and again.
When the gin is deep rich red colour, strain the fruit. Pour the liquid through a filter (coffee ones do fine) and bottle the result.
It keeps indefinitely, mellowing - with a slight lees.
Other prunus varieties can be used: cherry plum, damson, bullace. Blackberries in high summer also work well.
Savour, enjoy, imbibe!
Email: walking@ramblers-herts-northmiddlesex.org.uk
