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.
Sloe Syrup - Harvesting the Blackthorn
Servings: 500 ml
Ingredients
Equal quantities of:
- sugar
- sloes
- water
Instructions
-
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.
It looks heavenly!
thank you Jude.
So lovely. I looooove sloes and this syrup sounds delightful
Make some! More recipes using the syrup coming soon!
What a wonderfully simple recipe! I love the bottle – that’d make a lovely gift :-) I’ve got some sloes in the freezer and reckon I might just have to do this one… just so I can make cocktails with it!!!!
Thanks Katie! More sloe recipes soon.
Helen that’s just stunning. When food is that rich in colour, it becomes all the more alluring. I reckon your recipe would make for wonderful Christmas gifts. I’m looking forward to the ice cream now! X
Yum yum yum! Love sloe gin and adding a sloe syrup to champagne sounds amazing
It works quite well, although I think cava would be just as good!
Who knew that sloes had another use besides gin?! Not sure if I will persuade the husband to part with any of his precious sloes but I can imagine this would be delicious.
I love that your sloe creations are made with sloes from the farm. Orchard Cottage in a bottle.
Love to know where stuff comes from….
I love sloe gin, so warming and delicious. I mix it with prosecco for my Christmas cocktail, a Sloe Vespa!!
Lovely idea. If ever I manage to pick sloes I make gin, but this looks to be a good alternative and that’s a fantastic photo you’ve created Helen. Looks like a book cover.
Thank you Chocolette. I was delighted with the photo. Was away from home and had a very very well lit room with the table in just the perfect place.
I was surprised to find there are still some sloes today (Nov 2nd) here in Sussex, and so plump and juicy you could almost mistake them for damsons. I made your syrup. It’s pretty good, but I think it can be improved by a squeeze or two of lemon juice. But the main problem I’ve had is that it’s really quite tannic, and it coats your teeth and tongue. I don’t know if that’s due to the recipe, or maybe because the sloes are very late in the season. Maybe I’ll stick to sloe vodka in the future. Thank you anyway for sharing this recipe.
I made it very late in the season James, and it was tannic but not unpleasantly so. I’d certainly recommend that you try the ice cream recipe with it. That was delicious.
I usually make sloe jelly but love the idea of sloe syrup. How much water and sugar are required?
Equal weights of each Janet.