Sloes – Syrup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 d 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg sloes
- 1 kg sugar
- 0.5 teaspoon ½ cinnamon, ground
- 1 pinch clove powder
- water
Print Recipe
Pin Recipe Instructions
- Note: Either harvest the sloes after the first frost or freeze them briefly.
- Put the sloes in a saucepan and pour enough boiling water on them so that the sloes are completely covered. Cover and leave to stand for 24 hours.
- After this time, pour off the liquid and collect it. Bring to the boil once and pour hot over the sloes again.
- After a further 24 hours, pour off the liquid again, bring to the boil and pour over the sloes.
- Repeat again after 24 hours.
- Then pour the juice through a hair sieve or linen cloth. Add the sugar and spices. Bring to the boil again and simmer for a few minutes. Pour hot into prepared bottles and close immediately.
- The syrup tastes very good with ice or makes a refreshing drink with cold mineral water.
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