My sloe journey started on an early Autumn day when I was full of enthusiasm for making sloe gin. After rambling through the hedgerows, dodging a few rabbit holes and being careful of the thorns I had a basket rammed with sloes. I had romantic visions of sloe picking scenes but in reality it was pretty hard work. Was it worth it? Absolutely.
So now I have a Rumtopf full of sloes swimming in ruby red port. The port is fantastic; a more rounded version of the sloe gin. You get the flavour of sloes, the warmth of the alcohol and the richness of red wine. There's nothing else quite like it. I can't wait to have some with cheese, add it to gravy for richness and put a little in a hip flask for a calm evening walk. My sloes and I have been on a magnificent adventure thus far but where can I go from here? I have a few ideas up my sleeve to ensure that the sloes are used to their full potential. Out of 2kg of sloes I have produced 3l of elixir and I don't intend to stop there.