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.
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Ingredients
- Sloes 2kg, Washed
- Water 750ml
- Egg white 1
- Sugar 80g per 100ml liquid
- Cinnamon sticks 2
- Allspice berries 10
- Cloves 4
- Slices of orange and lemon zest Tied in a small piece of muslin
- Champagne to serve
Method
To make the syrup
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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.
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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.
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Step 3
Tie the muslin at the corners and hang it up to drip into the pan overnight.
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Step 4
In the morning, squeeze the cloth gently and then set aside. Remove the spice bag from the liquid.
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Step 5
Beat the egg white, then whisk into the liquid.
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Step 6
Bring all to the boil, stirring frequently and skimming off the froth on the surface.
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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.
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Step 8
Then pour into warm, sterile bottles and seal.
To make the cocktails
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Step 1
Pour a dash of syrup into a glass and add Champagne.
