In Britain, collect sloes after the first frost, which softens their flesh. Prick each fruit with a pin and pack into a
Cover with the eau-de-vie, cork the bottle and store in a cool, dark place for at least 2 months and preferably longer, until the eau-de-vie has become raspberry pink. Strain into another bottle, cork tightly and store in a cool, dark place for 1–5 years.
For the syrup, dissolve the sugar in the wine and simmer for 5 minutes. Cool slightly and pour over the sloes. Cork the bottle and keep in the kitchen, shaking it every day for 2–4 weeks until the flavour is satisfactory. Strain the liquid into another bottle, add
I recommend the syrup served hot, just slightly thickened with
© 1987 Geraldene Holt. All rights reserved.