Sloe
Taste
Bitter, astringent, tart, plum.
Pairs well with chestnuts, walnuts, game, juniper, chocolate, damson.
Eat
Purple berry.
Health & Nutrition
A good source of vitamin C, E, potassium, calcium and magnesium.
Purple coloured berries are rich in phytonutrients called anthocyanins which have antioxidant benefits.
Sloes contain the anti-inflammatory flavonoid quercetin.
Buying tips
Not readily available in shops but you can find them abundantly in the woods and hedgerows.
Storage tips
Store in the fridge.
Cooking tips
Prep:
Raw: Sloes can be eaten raw but they are extremely astringent and bitter. If you wait until the end of the season in Oct/Nov they sweeten a little but these are still for the brave wild ones out there.
Infusions: Sloes are traditionally used in infusions such as sloe gin as they impart beautiful flavours and the alcohol extracts beneficial compounds.
Cordial: Boil with water, sugar and lemon juice and then sieve and pour into sterilised bottles.
Sloe Gin: Harvest when ripe. Freeze for 24 hours to soften the cellulose structure. Pour into a bottle of good quality gin and add half their weight in sugar. Infuse for 3 months, shaking occasionally, and strain.
Sloe Jam: Combine with other hedgerow berries to make a seasonal jam.
Sloe Syrup: Simmer sloes with water and sugar until reduced and thickened and then pass through a sieve. Pour into sterilised bottles and use over porridge or as a tonic.
Waste reduction tips
Use leftover berries from sloe gin to make jams or cordials or remove pips, dehydrate, and grind into a superfood powder.
