Making something for Christmas from foraged fruit

Late summer is a great time for foraging. Here is an idea for a beautiful fruit liqueur, which uses foraged fruit and either left over spirits at the back of your drinks cupboard or some cheaper spirit from the supermarket.

Sloe Gin/Blackberry Brandy

Ingredients

• 450g/1lb ripe sloes or blackberries
• 225g/8oz caster sugar
• 1 litre/1¾ pint gin (for sloes) or brandy (for blackberries)

Method

1. Wash, drain and dry the fruit and freeze them for at least 24 hours to burst the skins.
2. Place in a jar that will comfortably hold the fruit, sugar and spirit, leaving enough room for shaking.
3. Pour in the sugar and the gin, seal tightly and shake well.
4. Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for two months.
5. The sloe gin will now be a beautiful dark red and ready to drink, although it will still improve with keeping.
6. Strain through muslin and bottle in small bottle (mini wine bottles are ideal)

Dear God, we humbly seek guidance as we strive for a more sustainable future. Grant us wisdom to make choices that honour creation and inspire our hearts to care for the earth and its resources.