Today was the day for making this year’s batch of sloe brandy. We found a big patch of blackthorn on the route of one of our regular walks this spring, and we’ve been watching closely as the fruit ripened.
Here are the assembled ingredients – it’s basically just brandy, sugar and the sloes. Even I can cope with that.
Add the brandy to the sloes and sugar…
and there you go.
This will sit in the jar for a couple of months, and we’ll give it a good shake every few days. It will be strained and bottled after a couple of months. We usually bottle ours and try a little around Christmas, but it does get better with age. The sloes this year were really plump and ripe, so we’re hoping it will be a vintage year.