Sloe Juice
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 6 d 5 hrs |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg sloes
- 3 liters water
- Lemon (to taste)
- 250 grams sugar
- Cinnamon (to taste)
Print Recipe
Pin Recipe Instructions
- If the sloes have been collected before the first frost, they should be placed in the freezer for another 1-2 nights, their taste is then no longer bitter and the fruity note comes out even more.
- Sort the sloes, wash, drain and place in a large bowl. Bring the water to the boil, pour over the sloes and cover and let stand for 24 hours. After 24 hours, strain the water, collect it, bring it to the boil again and pour it over the sloes again and let it steep overnight. Repeat this procedure four to seven times, the more often the more intense the taste.
- Strain on the last day, discard the sloes, bring the juice to the boil, stir in the sugar and, if you like, add lemon and cinnamon to taste (half a teaspoon of cinnamon is enough to make it taste like Christmas). Then pour hot into hot-washed bottles.
- The juice will keep for a couple of years in the cellar.
- Lemon and cinnamon can also be left out, or only added to the glass when drinking. Pure or diluted with water, the juice tastes delicious, has many vitamins and is therefore healthy.
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