麻豆约拍

This recipe was handed down from Chris's grandmother Rose Skinner, who is believed to have originally written it in around 1910. Here are Chris's instructions as heard on-air several times down the years on 麻豆约拍 Radio Norfolk!

* Each bottle of 'neat' gin produces two bottles of sloe gin (75cl)
* Use a good quality gin, ideally 40% alcohol for maximum colour
* Pick clean, sound, dry sloes with bloom. (Bloom is the blue colour 'hue' on the skin of the ripe plum species) Careful of the thorns!
* Half fill a clean, clear glass bottle with gin (75cl size)
* Add 4 ounces (100 grams) of caster sugar
* Add half a teaspoon of almond essence for added piquancy (just two or three drops)
* Add pricked sloes to fill the bottle - ensuring all sloes are covered in gin. (Or instead of pricking, freeze the sloes for 24 hours to break the skin)
* Gently turn the bottle weekly, until all the sugar is dissolved. Wait a minimum of eight weeks before drinking!
* For super-clear sloe gin, filter through a double muslin, then re-add the sloes

Makes inexpensive and very welcome seasonal gifts in small, 180ml bottles.