I joined a group of people from Jersey Heritage yesterday for a sloe gin workshop. We took a walk onto the north coast where the sloes were in abundance. However the trees had been stripped already were they were accessible, so many have already been gathering there fruit, and it meant climbing was necessary.
We had a demo on making the drink , it appears that anything goes really.
One lady said she used fructose instead of sugar , anyone know why you would do that?
Had a tasting and yes I now can't wait for mine to be mature for drinking.
It was a lovely day out.

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A Bientot
Jerseybean