It’s dog roses like this that keep our secret supply of sloes safe from prying fingers… Of course, that also means that our fingers are increasingly scratched. But it’s worth it!

Rosehip Syrup - via the Guardian and Hugh F-W

“1kg rosehips, washed and chopped
1kg caster sugar
You will also need a jelly bag (or a clean cotton cloth and a big sieve)

Put two litres of water in a large pan and bring to the boil. Throw in the chopped rosehips, bring back to the boil, then remove from the heat, cover and leave to infuse for half an hour, stirring from time to time.

Strain the mixture through a jelly bag. (Alternatively, line a colander with a couple of layers of muslin and place over a large bowl. Tip in the rosehip mixture, and leave suspended over the bowl.)

Set the strained juice aside and transfer the rosehip pulp back to the saucepan, along with another litre of boiling water. Bring to the boil, remove from the heat, infuse for another half an hour and strain as before. Discard the pulp and combine the two lots of strained juice in a clean pan. Bring to the boil, and boil until the volume has decreased by half. Remove from the heat.

Add the sugar and stir until dissolved. Return to the stove, bring to the boil and boil hard for five minutes. Pour into warmed, sterilised jars or bottles and seal.”

Link here - http://m.guardian.co.uk/lifeandstyle/2006/oct/21/recipes.dessert?cat=lifeandstyle&type=article

What’s all the fuss about?, or About what is all the fuss? The story of sloe, Part 1.

Prunus spinosa - the sloe - is also known as blackthorn. Our word apparently comes from a number of European languages all with a current root - and love - of these plump little berries.

The fruit of the sloe is actually called a drupe (just like plums, olives and coffee). But we prefer to call these astringent little clingstones berries. Because we can, and because drupe sounds just a little bit dour…

Squirrels love ‘em, they give pata negra pigs an incredible flavour, but even we don’t make gin from acorns…

‘Tis the sloe season. Get out and get picking!

Sam Galsworthy feels bloody strongly about this, and so do we. Making sloe gin from bad gin is a crime against those plump little berries. We’ve tried the cheap stuff and it just doesn’t cut it. We’ve searched for the right gin, and we think we’ve found it. But that shouldn’t stop you from experimenting with your own favourite gins… Perhaps the rose notes in Hendrick’s or the complex flavour profile of Geranium? How about the punchiness of Tanqueray, or perhaps the subtle softness of Blackwood’s Vintage? Whatever you do, please, please, please use a proper gin…

Sloeth Sloe Gin, a blend of hand-picked sloes, Plymouth gin, and a touch of sugar. Hand-made in Highgate by sloths…