A slug of this syrup at the bottom of a glass of champagne makes a great winter cocktail: fruity, spicy and sparkling with a mulberry glow, and redolent of bountiful hedgerows.
© Jason Ingram
Mulled sloe and champagne cocktails
Our recipe for a classic Christmas champagne recipe using berries from the garden. Recipe Lia Leendertz, photographs Jason Ingram, styling Clare Gardner-Medwin
Prep: 10 mins
Plus leaving the sloes overnight
Published: November 15, 2023 at 11:05 am
Ingredients
- 2kg Sloes Washed
- 750ml Water
- 1 Egg white
- 80g Sugar
- 2 Cinnamon sticks
- 10 Allspice berries
- 4 Cloves
- Slices of orange and lemon zest Tied in a small piece of muslin
- Champagne to serve
Methods
Step 1
Place the sloes, water and the bag of spices into a large saucepan and bring to the boil. Simmer for about 15 minutes.
Step 2
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.
Step 3
Tie the muslin at the corners and hang it up to drip into the pan overnight.
Step 4
In the morning, squeeze the cloth gently and then set aside. Remove the spice bag from the liquid.
Step 5
Beat the egg white, then whisk into the liquid.
Step 6
Bring all to the boil, stirring frequently and skimming off the froth on the surface.
Step 7
Cool, measure volume, then add 80g sugar per 100ml liquid. Boil until it starts to thicken and sugar is completely dissolved, cool slightly.
Step 8
Then pour into warm, sterile bottles and seal.
Step 9
Pour a dash of syrup into a glass and add Champagne.