A Blaze Walk, Baby Carrying, and a Spot of Sloe Gin

By Coriarna Morris

On our latest Blaze Trails Staffordshire walk, we set off from the Upper House Hotel in Barton and made our way to Downs Bank, a beautiful National Trust property. This time, the adventure was made even lovelier by the fact that we were walking with a baby in tow.

We climbed up to Millennium Point, where the views never disappoint, and on the way back down something caught our eye: sloe berries.

What’s a Sloe?

For anyone unfamiliar, sloes are the fruit of the blackthorn bush. They look a little like tiny plums, with a sharp, tart flavour that makes them perfect for preserving and infusing. And of course, one of the best-known uses is the classic sloe gin.

The Best Time to Pick Sloes

Traditionally, you’re meant to pick sloes after the first frost, when the skins split slightly, making them easier to infuse. But this year the fruit ripened so early that we decided not to wait — by the time the frost comes, they’ll probably be overripe and mouldy.

Our trick? Pick the berries now, then freeze them for 24 hours (or longer). The freezer mimics the frost and naturally bursts the skins, so they’re ready for the gin.

How to Make Sloe Gin

Here’s our go-to method:

  1. Prepare your sloes

    • Pick, wash, and freeze them.

    • Once frozen, prick them with a toothpick (optional, but helps release flavour).

  2. Choose your gin

    • Go cheap and cheerful. No need for fancy botanicals — the sloes and sugar will do the magic.

  3. Fill your bottle or jar

    • About a quarter full with sloes.

    • Add granulated sugar (about half an inch to an inch, depending on how sweet you like it).

    • Top up with gin.

  4. Seal and store

    • Put the lid on tight.

    • Every week, gently turn the bottle to help the sugar dissolve (don’t shake it).

  5. Wait

    • By Christmas, it will be ready to drink!

Serving Suggestions

  • Sip it neat by the fire.

  • Mix with tonic for a refreshing twist.

  • Or add a splash to lemonade for something light and festive.

It’s a simple process, but the result is a beautiful, jewel-coloured drink that feels like Christmas in a glass. And if gin isn’t your thing, sloes can also be turned into sloe jam or sloe jelly,  I might have to try those next.

So that was our walk: fresh air, good company, a baby strapped in for the ride, and the unexpected bonus of a foraging find. Perfect.