Sloe Syrup, Info About Sloe

The 2 to 3 m tall shrub is covered with thorns. The ovate to lanceolate leaves have finely toothed margins. The white flowers appear before the leaves. Flowering time: March to April.

The fruit is a spherical, blue-black, strongly ripened drupe with a bitter, pleasant taste that tightens the mucous membranes in the mouth. Ripening of the fruit: October to November.

Put the sloes in a baking dish, cover with tap water and leave in a cool place for one night. In the morning, pour off the water and bring the sloes to a boil together with the remaining ingredients. Leave to infuse for 30 minutes with the lid on.

mash everything together with a wooden ladle and pour the puree into tea towel. Leave to infuse for about 8 h.

Allow the collected syrup to bubble briefly, fill into preheated bottles and seal on the spot.

The syrup can be used for creams, but also for further processing for sorbets.

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