The production of sloe vodka: a photo essay
First find the berries. Fortunately for us about 25m down the road.
Wash and dry the berries. Remove any bugs or leaves.
Prick each fruit. The traditional way is to use a thorn from the Blackthorn bush but a pin will do.
Part fill the jars with berries. Any jars will do but we saved passata bottles and filled them about a third full of berries.
Add some sugar. We used about two table spoons of golden caster sugar. We’ll need to keep tasting and adding more sugar.
Pour in the vodka. Which was the cheapest 1 1/2 litres the supermarket had (but it was from Waitrose so it’s never going to be that rough)
Shake and leave. This is the hard part as they should be left for about three months turning to mix every few days.
Of course the more conventional use of sloes is in sloe gin… which we’ll be making next.
— words and photos by Paul.