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Place the sloes, water and the bag of spices into a large saucepan and bring to the boil. Simmer for about 15 minutes.
Remove the spice bag and put it into a clean saucepan. Place a large piece of clean muslin in the saucepan, then pour in the cooked sloes.
Tie the muslin at the corners and hang it up to drip into the pan overnight.
In the morning, squeeze the cloth gently and then set aside. Remove the spice bag from the liquid.
Beat the egg white, then whisk into the liquid.
Bring all to the boil, stirring frequently and skimming off the froth on the surface.
Cool, measure volume, then add 80g sugar per 100ml liquid. Boil until it starts to thicken and sugar is completely dissolved, cool slightly.
Then pour into warm, sterile bottles and seal.
Pour a dash of syrup into a glass and add Champagne.