At Nomadic Dinners, we believe in celebrating the flavours of nature, and what better way to enhance a unique dining experience than by a delightful homemade sloe gin accompaniment? This enchanting spirit captures the essence of the wild and adds a touch of rustic charm to your gatherings.
Foraging for Sloes: Where to find them
Foraging for sloes (Prunus spinosa) is easier than you many think. Sloes are small, dark purple fruits that grow on the blackthorn bush, ubiquitous in hedgerows and woodlands throughout the UK and Europe during the Autumn months.
When to Pick Sloes:
The best time to forage for sloes is from late September to early November. The fruits are often tart and astringent when first picked and can leave your mouth void of saliva, but after the first frost, they sweeten slightly, making them perfect for gin-making.
How to Identify Sloes:
Look for spiny blackthorn bushes, which have small, sharp thorns and white flowers that bloom in spring. The sloes themselves are small, round berries resembling tiny plums with a dark blue to purple hue. Ensure that you are foraging in clean areas, away from pollution and chemicals and that you have the permission of the landowner where you choose to do so
Ingredients for Sloe Gin
– 500g sloes, freshly foraged
– 250g granulated sugar
– 750ml gin (a quality, neutral spirit works best)
– 1-2 cinnamon sticks (optional)
– 2-3 cloves (optional)
The Distillation Process
1. Preparing the Sloes: Once you’ve gathered your sloes, rinse them to remove any dirt or debris. You can use them whole or prick each sloe with a fork to help release their natural flavours during the infusion process. Some people choose to freeze them for 24 hours but this isn’t necessary.
2. Combine Ingredients: In a large, sterilized glass jar, layer the sloes and the sugar. Allow the mixture to sit for a few hours until the sugar begins to dissolve.
3. Add the Gin: Pour in the gin, ensuring that the sloes are completely submerged. If you’d like to add extra warmth and complexity, toss in the cinnamon sticks and cloves.
4. Seal and Shake: Seal the jar tightly and give it a gentle shake to combine the ingredients. Store the jar in a cool, dark place.
5. Infusion Time: Allow your mixture to infuse for at least 3 months, shaking the jar gently every few weeks. The longer you let it steep, the richer the flavour will become.
6. Strain and Bottle: After the infusion period, strain the gin through a fine mesh sieve or cheesecloth to remove the sloes and spices. Transfer your vibrant sloe gin into clean bottles, and it’s ready to enjoy!
Enjoying Your Sloe Gin
A glass of homemade sloe gin makes for a perfect addition to any gathering. At Nomadic we serve it neat and pair it with a selection of artisanal cheeses and cured trout for an unforgettable gathering in nature.
