An Italian Christmas treat
Prick the skin of the sloe berries with a needle and put in a large kilner jar with the alcohol, cloves, cinnamon and vanilla and leave for 50 days. Filter the liquid and place into a clean container. Warm the white wine over a gentle heat, add the sugar and mix until dissolved. Allow to cool and add to the sloe liquor. Mix thoroughly and bottle. Keep for Christmas.
This recipe and the picture came to me from Savino and Elisa Aimi.
© 1986 All rights reserved. Published by Macmillan.