Sloes are not just for gin. Although sloe gin is one of my favourite drinks and picking sloes and making it is a yearly ritual. Every time I pick sloes I do wonder who persevered and found ways of making these bitter tannic berries edible. And I am grateful.
Sloe syrup is a quick win, very easy to make and can be added to wine or champagne making a hedgerow Kir, or to cakes and to flavour ice cream.
Simply place all the ingredients into a saucepan and gently simmer for about 40 minutes until the sloes have burst and you have a beautiful deep purple syrup.
Pass through a metal sieve and then strain again through a cheese cloth. Keep in the fridge and use within a week, or freeze.
450g / 1lb of sloes will make about 500ml / just over a pint of syrup.