Sloe gin

Put the sloes in the freezer overnight or prick the sloe berries with a stainless steel skewer or a cocktail stick.

Transfer the prepared sloes to a sterilised 1.5 litre glass bottle or jar, then add the sugar and the gin. Seal the container and shake it to mix.

Shake it once a day for a week or until the sugar has dissolved, then leave in a cool dark place, like a kitchen cupboard, for about 2 months to infuse.

Once infused, line a sieve with a piece of muslin or a coffee filter paper and set it over a jug or bowl. Pour the sloe gin through it so you can strain out and discard the fruit.

Pour the sloe gin into dry, sterilised bottles and store again in a cool dark place. It's ready to drink at this stage, or you can leave it to mature for a year.