Sarah Raven's Kitchen and Garden

This Sloe Gin recipe or Damson vodka recipe can be adapted to the fruit you have to hand.

Damsons left after the vodka is strained can be eaten with ice cream or yogurt.

Makes about 3¼ cups (800ml)

• 1lb (450g) sloes or damsons
• 3 cups (750ml) vodka or gin
• About 12½oz (350g) caster sugar

Remove stems from the fruits and prick with a fork. If you're doing a large batch, freeze overnight to break the skins.

Place the fruit in a large, sterilised preserving jar (sterilise it in a very hot dishwasher, or boil it in a pan of water for 10 minutes) with the alcohol and sugar.

If you prefer a tarter drink, add less sugar (9oz/250g). You can always add more at the re-bottling stage, once you have tasted it.

Close the jar tightly and store in a dark place for two to three months, ideally turning it every few days until the sugar dissolves.

Strain off the alcohol and pour into warm, dry sterilised bottles. Seal, label and date. The contents will keep for years.