Honey sloe liqueur: start it in November for a homemade Christmas gift

Tip: tap a step to mark it as done.

1. Prepare the sloes

   15 min

   Rinse the sloes, remove the stems, and let them dry on a kitchen towel. If they haven't been exposed to frost, freeze them overnight so their skins split and they release more juice. Otherwise, prick each sloe with a toothpick.

2. Dissolve the honey

   5 min

   Stir the honey into 200 ml of the vodka until dissolved. If the honey has solidified, warm it in a water bath first.

3. Cover the sloes with vodka

   5 min

   Place the sloes in a clean jar with a capacity of at least 1.5 l. Pour in the honey-vodka mixture and the remaining vodka so the berries are completely submerged, then seal the jar tightly.

4. Let steep

   Keep the jar in the dark at room temperature for at least 4 weeks, preferably 6–7 weeks. Gently shake it every day for the first two weeks, then once a week. The liqueur will gradually turn a deep ruby red.

5. Strain

   15 min

   Strain the liqueur through a sieve lined with cheesecloth or a coffee filter into clean bottles, then seal. Discard the sloes. If the liqueur is too tart, sweeten it with a tbsp of honey.

Tip: The liqueur's flavor will mellow after another month in the bottle. Store it in a cool, dark place; it will keep for up to a year.

This recipe was translated from the Slovak original: Rubínový trnkový likér s medom: domáci darček pod stromček, ak trnky zalejete v novembri