There is an old country rule that you wait for the first frost before picking sloes. The frost softens the bitter little berries and makes their juice run more easily. These days a night in the freezer does the same thing, which is lucky, because the best bushes are usually stripped by the time the weather turns. This sloe vodka recipe is how I would make it for a friend who has never tried it: simple, a bit less sweet than most, and ready by Christmas if you start in October.
In short: 500 g frozen sloes, 250 g sugar and a 70 cl bottle of vodka, left in a jar for about three months. That is it.
Sloe Vodka
Ingredients
- 500 g sloes about 1 lb 2 oz, stalks and leaves removed
- 250 g caster or granulated sugar use 175 g for a drier result
- 700 ml vodka a plain, mid-range 37.5 to 40% vodka
Method
- Pick over the sloes, throwing out any that are shrivelled or damaged, then rinse and dry them.
- Bag them up and freeze overnight. The frozen skins split as they thaw, which does the same job as pricking each berry.
- Put the sloes into a clean 1.5 litre jar, add the sugar and pour over the vodka.
- Close the jar and turn it over a few times. Store in a cool, dark cupboard.
- Turn or shake the jar daily until the sugar has gone, then every week or so.
- After about 3 months, strain through muslin into a jug, taste, and bottle. It is drinkable now but keeps improving for a year or more.
Notes
Private Notes
Tried this recipe?
Let us know how it was!Sloe Vodka or Sloe Gin?
Both use the same method, so the choice is about taste.
| Sloe vodka | Sloe gin | |
|---|---|---|
| Flavour | Clean, fruity, almond notes come through | Fruit plus juniper and botanicals |
| Best for | Sipping neat, fizz, desserts | Classic winter tipple, with tonic |
| Colour | Deep garnet | Deep garnet |
| Good for gin-haters? | Yes | No |
If you already make damson gin, sloe vodka is a nice contrast to have on the shelf beside it.
Finding and Picking Sloes
Sloes grow on blackthorn, a spiky hedgerow shrub common across the UK and Ireland. The berries look like tiny blue-black plums with a dusty bloom. They are ready from late September into November, when they give slightly between your fingers. Take a pair of gloves: the thorns really are sharp. Only pick from bushes you can identify with certainty, away from busy roads, and leave plenty for the birds.
A Few Things Worth Knowing
The sugar is flexible
250 g gives a rich, liqueur-like result. Many people now prefer around 175 g and add a spoonful of syrup after straining if needed. It is much easier to sweeten later than to fix something too sugary.
Three months is the sweet spot
Sloes left in for many months can turn the drink slightly bitter, because the stones start to add more almond flavour. Straining at around the three-month mark keeps it balanced.
Cheap vodka is fine, very cheap vodka is not
You don’t need a premium brand, since the fruit dominates. But the harshest bargain vodkas can leave a burn that no amount of sloes will hide.
Ways to Drink It
- Chilled, in small glasses, after dinner
- Topped up with Prosecco or Champagne for a sloe royale
- With ginger ale and lots of ice
- A splash over vanilla ice cream or in a trifle
Questions People Ask
Do I have to freeze the sloes?
No, you can prick each one with a fork or needle instead. Freezing is just faster.
Why is my sloe vodka cloudy?
Fine sediment from the fruit. Let it settle for a week and pour off the clear liquid, or strain through a coffee filter.
How long does it keep?
Once bottled, it lasts for years in a cool, dark place, and many people think the second year is the best.
Please drink responsibly. For more homemade drinks, see our beverage recipes.
