Dried Sloes - 500g

Dried sloe berries for sloe gin and country wine

Dried sloes are the fruit of the blackthorn bush — the small, intensely tart berry traditionally used to make sloe gin and sloe wine. Drying concentrates their deep, astringent flavour and dark colour, and removes the need to wait for the autumn harvest or to freeze fresh berries before use.

Using dried sloes gives consistent results year-round, with the same characteristic plum-like depth, mouth-puckering tannin, and rich ruby colour that makes sloe gin one of Britain’s most beloved homemade spirits.

How to Use

• Sloe gin: Add 250–500g of dried sloes per 70cl of gin. Combine with sugar (typically 100–200g) in a sealed jar and leave to infuse for a minimum of 3 months, shaking regularly. Strain before bottling.
• Sloe wine: Use as you would any dried fruit in a country wine recipe — rehydrate in warm water before adding to your must.

At a Glance

• Weight: 500g
• Type: Dried sloe berries (blackthorn fruit)
• Use: Sloe gin, sloe wine, country wines
• Flavour: Deep, tart, plum-like with astringent tannin and rich ruby colour
• Typical sloe gin dose: 250–500g per 70cl gin
• Vendor: Bevie

Please note: Sloe gin is a flavoured spirit made by infusing sloes in a base gin — no distillation required. For other flavoured gin styles, see Still Spirits Pink Gin Flavouring and Still Spirits Elderflower Gin Flavouring.