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).

Sloe Syrup Recipe

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!

3 comments on “Sloe Syrup Recipe”

Winter Warming Sloe Treacle Tart - Wild Walks Southwest says:

19th November 2020 at 1:20 pm

[…] syrup (refined sugar), so I thought I'd try something different. With a bottle of freshly made sloe syrup, I got started, combining oats, fresh bread crumbs (from lovely local bread) and the sloe […]

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Sticky Sloe and Nut Clusters - Wild Walks Southwest says:

19th November 2020 at 2:45 pm

[…] make the sloe syrup (which you can use for my Sloe Treacle Tart or for drinks and desserts). Strain and remove the […]

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Ten Sloe Fruit Recipes - Wild Walks Southwest says:

19th November 2020 at 3:13 pm

[…] Sticky Sloes (left-overs from making sloe syrup) […]

Reply