Bargnolino (Italian Sloe Liqueur)

An easy to make medium strength liqueur that is not too heavy after food.
Now that the sloes are coming into season, we thought to share this recipe that Vanessa has made for several years.

Ingredients for 2 to 3 x 750ml bottles:

1kg Sloes
500g granulated sugar – although other types will work ok
1 litre of pure 90˚alcohol – cheap vodka will do if you cannot get the REAL thing
1 bottle of Gutturnio red wine (strong, heavy red. Malbec or Primitivo will do)

Wash sloes and dry on kitchen paper. When dry put into large jar with a lid together with the sugar. Cover with the alcohol, yes, all of it.
Leave to infuse for 50-60 days. Shake container every 2 days.
Remove berries and add wine^* to jar. Leave to infuse for another 15 days.
After 15 days, filter through a (muslin) cloth and bottle.
Cork tightly with sterile corks or clean flip tops or use clean screw top wine bottles.

^*You can add some cinnamon at this point if you like it – we do not.