Ingredients
- 16 ounces sloes
- 1 (700 ml) bottle
- 9 ounces sugar
- 1 teaspoon glycerine
Recipe
- 1 rinse the sloes and prick each one a dozen or so times.
- 2 (alternatively freeze for 2 weeks then defrost).
- 3 place all the ingredients in a suitable container and shake at regular intervals for a period of 6 to 8 weeks.
- 4 when the liqueur has achieved a deep red colour remove the sloes and allow to mellow for a further month.
No comments:
Post a Comment