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A Sloe Process...
Published on Monday 3rd December 2007
Take a whole heap of sloe berries, a whole lot of gin and sugar to extract the juices from the fruit, and you’re on your way to making your very own Sloe Gin.
As a child, come October / November (or after the first frosts), we’d set off, armed with plastic bags, to pick the nescessary sloes; when we returned, we’d sit for hours around the kitchen table with a silver fork pricking each one of the tough skins...
 It was a slow process – not only did you need to get the sloes at the right time of year, but you needed to know where to look for them and even then, when the mixture was made, it had to be shaken every other day for a week, then once a week for two months... and then left to ferment for a whole lot longer (until at least the following winter is best).
If that all sounds like far too much hard work to you then why not leave it to the experts. Visit Sloe Motion  and get your hands on the delicious liqueur, fast.
It’s a great gift for the man that has everything and the perfect winter tipple after a bracing walk, for a day on the slopes or to kick off Christmas Day with a bang! (And if gin’s your ruin then there’s a Sloe Whisky and a Sloe Vodka too.)
Visit www.SloeMotion.com .
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