Or how to reuse your sloes after making sloe gin.

A few months back I posted a recipe for sloe gin. The gin has now been decanted, and rather than simply throwing away the gin-infused sloes, I’ve reused them to make another round of macerated spirits.

Place 500g of sloes in the bottom of a large clean jar (use two if necessary). Pour over a bottle of red wine. Add 100g sugar. 

Seal shut, and shake gently once a day till the sugar has dissolved.

Place in a cool, dark cupboard for 6 – 8 weeks.

Strain through a muslin and add 200ml brandy. Taste and if not sweet enough you can top it off with a sugar syrup (equal parts sugar dissolved in water).