The sloes, rosehips and hawthorn berries are out in full force now but you can also make this syrup earlier in the year in blackberry season
MAKES 1 SMALL BOTTLE
75g hedgerow fruits (sloes, rosehips, hawthorn berries)
75g honey
2 tbsp freshly squeezed citrus juice (lemon, orange, clementine, lime)
1 Mix the fruits, honey and juice in a jar. Ensure there’s a bit of headroom at the top, you don’t want the jar completely full.
2 Secure with a lid and ferment at room temperature for at least 2 weeks, shaking or stirring it every few days during this period. It will keep at room temperature for up to a year. When ready to serve, strain the mixture. It’ll store in a bottle at room temperature for up to a year.
Cook’s note: Allowed to ferment until Christmas, this gorgeous concoction will not only taste incredible as the ideal base for cocktails and mocktails, or as a decadent rosy-hued syrup for desserts, it’ll also give you a nourishing boost ahead of cold and flu season.
This recipe was taken from our Home Economics feature, Stir-up Sunday, from our November
issue, which features projects to share and store, including Christmas Puddings, Truffles,
Chutneys, an Anglo-Indian Glutney, Winter Kraut, Sloe Gin and Ginger Beer. The recipes are by Rachel de Thample.
