Sloe gin, bullace gin, crabapple gin and hedgerow sherry.
We debated about sweetening. The correct sweetness now can be too sweet as the drink matures. So we erred on the side of caution and have hidden the bottles at the back of the cupboard so we won’t be tempted to drink them too soon.
The stones were squeezed out of the gin sodden sloes and the flesh used to make Sloe Truffles and Sloe Chocolate Slab. The Chocolate Slab is simplicity itself. Just melt some milk chocolate, stir in some sloes, spread it on greaseproof paper and leave to set. The photo was taken before it had set. There is no photo when it had cooled and hardened because it disappeared with alarming speed.