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Start off by rinsing your sloes, then bag them up and pop them in the freezer overnight.
After sterilising your airtight jar, place the frozen fruit into the jar, and add the sugar.
Pour in the gin – try to use a good gin if you can.
Seal the jar tightly and tip upside-down to ensure everything is gently mixed.
Store the jar on its side and keep out of direct sunlight.
Twist the jar 180 degrees every other day for two to three months.
When it’s ready, strain the mixture back into the empty gin bottle.
If you have time, leave the sloe gin in the bottle for one more week to help it mellow.
Serve your sloe gin as an aperitif on a crisp winter’s day, use it to make festive cocktails, or give as a gorgeous Christmas gift.