Posted: 24/10/2016 at 08:10
At this time of year my thoughts turn to the making of sloe gin.
Over the years I have experimented and now include in some batches cloves and cinnamon.
I have also found that less sugar is more to my taste, and have again experimented with Demerara and Muscovado rather than Tate & Lyle.
Sloes not yet ripe in north Essex, but should be soon.
Just about the best drink on a frosty morning in the garden.