Sloe Syrup Recipe

This thick syrup is reminiscent of tart plums, with a background of dry sloes and the strong flavour of dark sugar. It’s gorgeous drizzled over porridge. Though I love it the most in my Sloe Treacle Tart recipe – where that dryness disappears completely!

Don’t forget to keep the leftover sloes aside though for Sloe Fruit and Nut Clusters – a delicious way to use these fruits (see below).

Makes about 600 ml

Ingredients

750 g sloes (picked after the first frost or frozen then defrosted)
325 ml water
600 g dark sugar

The full recipe for Sloe syrup is in my book Wild and Sweet (page 191) along with Sloe Fruit and Nut Clusters, Sloe Treacle Tart and Sloe Gin Chocolate Cake. Actually, the book included 101 foraged desserts, from spring through to winter.

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Front cover of the wild food and dessert cookbook by Rachel Lambert

For more sloe recipes do browse my autumn blog. I’d also love you to join me on a foraging course where I can share so much more with you about the wonderful wild food surrounding us!