Sloe Gin

• 500g sloes
• 25g rock candy
• 1 litre dry gin (or vodka with juniper berries)

1. Select the ripe sloes, rinse briefly and let them dry well.
2. Fill a container with a wide neck, spread the rock candy evenly over it and add the dry gin.
3. Close the jar and let it infuse at room temperature for six weeks.

The sloe gin looks blue-red at the beginning and becomes more brownish over time. The quality does not suffer from the colour change.
Tip: If the sloes are ripe and have not yet been exposed to frost, they can be deep-frozen and are ready for processing when they are defrosted.