|Freshly picked sloes||2 Pint|
|Lump sugar||1 3⁄4 Cup (28 tbs)|
Prick the sloes with a fork.
Crush about 12 of the sloes so that the kernels are broken.
Put the sloes in bottles with the sugar and gin.
Cork very tightly.
Shake once a week for 6 months.
Strain and rebottle.
This is the most beautiful ruby color you ever saw, and makes a delicious after dinner liqueur.
Use the strained sloes to enliven an ice cream.