How to Use Sloe Berry

Sharply sour, bitter, and astringent when raw, mellowing when cooked with sugar.

Native to Europe, Western Asia, and northwest Africa.

Here is how to cook with Sloe Berry, with a simple infusion option too. One ingredient. Nothing added.

How to Use Sloe Berry

Ways to use Sloe Berry in the kitchen:

• Sloe Gin: Infuse
• Jams: Preserves
• Syrups: Cordials
• Sauces & Baking: Bakes

Tips

• Storage: Keep cool and dry in a sealed container.
• In the kitchen: Best known as the flavoring for sloe gin, and used in jams, jellies, and syrups.

Tasting Notes

Sharp and tart raw, these blackthorn sloe berries cook down rich, deep and jammy.

• Rich And Tart: Tart
• Botanical: Dark Berry Depth
• Sour When Raw: Sharp Raw Bite
• Jammy When Cooked: Sweetens With Heat
• Deep Fruit Notes: Classic Sloe Gin Flavour
• Astringent: Bold And Fruity