Sloe Port Recipe | Greedy Gourmet

Question 1

Where can I find sloe berries?

Accepted Answer

You can find them in Blackthorn bushes all over the UK. They mainly grow in the countryside, particularly alongside streams and rivers – but also grow in residential areas.

When foraging for sloes, look for small purple berries growing on a prickly bush. They normally grow between the months of August and November.

Question 2

When is the best time to pick sloe berries?

Accepted Answer

The later you pick the berries the better. This is because they will have had time to become soft and ripe. Foragers normally wait until the first frost, as this splits the skin of the berry.

When the skin of the berry is slightly split, it makes sloes better for infusing drinks. You can also place them in the freezer to replicate this.

Question 3

What does sloe port taste like?

Accepted Answer

Sloe port (pronounced 'slow port') tastes fantastic. It's a heady blend of sweet and fruity intensity, with the berry flavour of the sloes and the deep complexity of the red wine.

With brandy added into the mix, this flavour becomes even more wonderful!

Question 4

What wine should I use to make sloe port?

Accepted Answer

While you don't have to break the bank, I recommend going for a decent bottle of red wine. It can be cheap, but make sure it's something you'd want to drink!

Question 5

What brandy should I use?

Accepted Answer

Much like the red wine in this recipe, the better quality of brandy you use, the more impressive the flavour will be. Something simple, yet not the cheapest brandy you can find.

Question 6

Can I use actual port in this recipe?

Accepted Answer

Yes! Port is a sweet wine from Portugal and, although this recipe calls for wine mixed with brandy, you can replace the two with port.

Question 7

What can you do with leftover sloe berries?

Accepted Answer

You can reuse gin-soaked sloes to make this sloe port recipe! Leftover sloe berries are a good choice for this recipe (which would technically become a 'fortified wine'), although can of course use freshly foraged ones.

You can also make sloe chocolate! Simply melt some chocolate and pour over your leftover sloes, allow them to cool then place them in the freezer to set. Delicious!

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