Yes - very similar to what I've done before, and to other recipes on the net. The addition of 2-3 drops of almond essence is supposed to improve the flavour - might try this. I also read that, with the addition of sugar (which I haven't done before), the mix should be shaken once a day to dissolve all the sugar, and about once a month thereafter. Anyway, they're in the freezer now. A few days there should split the skins and I've ordered some Kilner-type jars to store the mix. I used narrow-necked gin bottles in previous years - and it's a bugger to get the sloes out.

Why get them out? Well, I might try making "sloejacks" - sloe flapjacks - and, apparently, the dried stones in a cloth bag can be warmed up and used as neck-warmers.