Best Sloe Recipes

SLOE GIN

Steps:

• Rinse and pick over the sloes, then pat dry in a clean tea towel. Using a stainless steel fork or cocktail stick, prick the sloes and tip into a 2-litre glass jar, or divide between two smaller jars.
• Add the sugar and gin, then seal the jar. Shake well. Once a day for seven days, give the jar a good shake. Store the jar in a cool, dark place and leave for two to three months.
• Line a plastic sieve with a square of muslin set over a bowl and strain the sloe gin through it. Decant into clean, dry bottles, then seal and label. The sloe gin is now ready to drink but it'll improve and mature over time - so, if possible, make it one year to drink the next.

SLOE GIN FIZZ COCKTAIL

Steps:

• Place 2 ice cubes in a highball glass. Set aside in the freezer.
• Combine sloe gin, lemon juice, and simple syrup in a cocktail shaker. Add ice; cover and shake until chilled. Strain into the prepared highball glass. Stir in club soda. Garnish with a slice of lemon.

SLOE GIN FIZZ

Steps:

• Add ice to highball glass. In cocktail shaker with ice, shake sloe gin, gin, lemon juice and powdered sugar until blended. Pour into glass, straining out ice. Fill glass with club soda. Garnish with orange slice and cherry.

SLOE GIN SLUSH

Steps:

• 1. Boil water and sugar together and boil for 1 minute; add frozen orange juice and frozen lemonade to mixture. Stir and mix until juices melt. add the Sloe Gin. Freeze. in Tupperware container or plastic ice cream bucket. To make drink, use equal amounts of slush and 7-UP!

PAN-FRIED VENISON WITH SLOE GIN & PLUM SAUCE

Steps:

• Press the juniper and lots of black pepper onto the steaks. Heat the butter in a frying pan until foaming, add the plum quarters and the steaks. Cook to your liking, turning halfway through. Remove and keep warm.
• Tip the chopped plum and garlic into the pan juices and cook, stirring, until softened. Pour in the sloe gin, allow to sizzle, then add the hot stock. When the plums are really soft, press the mixture through a sieve to remove the skins. Try to get as much pulp through as you can, as this will add flavour and body to the sauce. If it's too thick, add a dash of boiling water.
• Put the steaks on warmed plates, top with the plum quarters and spoon round some sauce. Scatter over the thyme and a little black pepper. Serve with Fennel Dauphinoise (see 'Goes well with', right) and wilted spinach.

SLOE GIN SLUSH

Steps:

• Stir all together and freeze.
• To serve, scoop into tall glasses 3/4 full and fill up with 7up, Sprite or Squirt.

PLUM SORBET WITH SLOE GIN.

Steps:

• In a blender combine all ingredients and blend until uniform. There will be flecks of peel.
• Pour this into a cake layer pan.
• Freeze for about one hour, and then mix with a fork.
• Every half hour, keep mixing with a fork to break up the ice crystals.
• This takes about 3 hours to freeze.
• Serve.

SLOE GIN FIZZ

Steps:

• Pour the sloe gin, lemon juice and sugar syrup into a cocktail shaker and fill up with ice cubes. Shake well until the outside of the shaker feels cold, then strain into a tall glass filled with more ice. Top up with sparkling water and stir gently. Garnish with a lemon slice and a blackberry.

SLOE GIN FIZZ

Steps:

• Shake well with cracked ice all but club soda.
• Strain into highball/collins glass over 2 ice cubes.
• Fill with chilled club soda.
• Stir gently.

SLOE GIN SPRITZ

Steps:

• Pour 4 ounces dry Prosecco or other sparkling white wine into an ice-filled large wine or rocks glass. Add 1 ounce sloe gin and top off with club soda. Gently stir together; garnish with blueberries and a sprig of mint.

SLOE GIN CRANBERRY SAUCE

Steps:

• Put all the ingredients in a saucepan. Bring up to a simmer and cook for 5 mins, then take off the heat and leave to cool. Can be chilled for up to four days or frozen for two months. Serve at room temperature.

SLOE GIN COCKTAIL

Steps:

• Start by making the juniper syrup. Put the sugar in a small saucepan, then add 100ml water and the juniper berries. Bring to the boil, then take off the heat and gently squash the berries in the liquid using a potato masher. Leave to steep until completely cold, then strain into a sterilised bottle or jar. Will keep in the fridge for up to 2 weeks.
• Put the sloe gin, lemon juice, gin and 2 tsp of the syrup in a cocktail shaker with a few ice cubes. Shake well and strain into a tumbler filled with crushed ice. Serve immediately.

SLOE GIN

Steps:

• Wash and dry the sloes.
• Either pop them in the freezer for a week or so, until the skins after cracked, or use a needle or sharp skewer to make holes in their skins.
• Put the sloes into a large glass jar or bottle.
• Add the sugar.
• Pour on the gin.
• Add the cloves and essence if using.
• Seal the container.
• Leave the container for at least two months. Shake it every two or three days at first, then every week.
• Strain the liquid into smaller bottles. The longer you wait before this step, the better the drink will taste.
• Be warned - this is strong stuff! (Hic!).

SLOE 75

Steps:

• In a shaker filled with ice, add the gin, simple syrup, lemon juice, lime juice and bitters, and shake to combine. Strain into 2 champagne glasses, then top with the wine and enjoy!

SLOE ROYALES

Steps:

• Divide the gin between 2 Champagne flutes and top up each with 150ml Champagne or Prosecco. For an extra sparkle, add a sprinkle of edible glitter to each flute before filling.

SLOE TROPICAL SCREW

Steps:

• In a tall glass with ice: 1 shot of Sloe Gin Equal parts pineapple juice and 7-up (I prefer diet soda so it's not so sweet).