Making sloe gin is slow and takes time, but it certainly is not laborious. All that is needed on your part is a little patience as the sloes steep in the gin; and who knows it could be ready to drink for the seasonal holidays.
These are the sloe berries I picked last weekend, all 250g of them. Below is what the jar looked like the following day. Such a beautiful deep red-magenta colour. Every time I open the cupboard, I find myself shaking the jar as if I was behind the bar shaking a cocktail mixer, something I have never done in my life.
250g sloe berries
115g caster sugar
1/2 litre gin
Prick the tough skin of the sloes all over with a fork and put in a sterilised jar.
Pour in the sugar and the gin, seal tightly and shake well.
Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week. After a few months (the longer the better), strain out the sloes and bottle the sloe gin. Original Recipe can be found here.