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Sloe
Appears in
Published 2003
On his Tour in Scotland 1771, Thomas Pennant, one of the most eminent naturalists of the eighteenth century remarks on the fruits eaten on Jura – ‘Sloes are the only fruits of the island. An acid for punch is made of the berries of the mountain ash (rowan): and a kind of spirit is also distilled from them.’
To make sloe gin, prick ripe sloes with a darning needle and pack them into jars. Pour in caster sugar to come one third of the way up the fruit and fill up with gin. Shake till the sugar is dissolved. Store in a cool place for at least a month, shaking occasionally. It will keep for a year and the liqueur can be drained off and bottled.
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