Sloe juice

Ingredients for 1 servings:

• 2 kg sloes
• 3 liters of water
• Lemon(s) (to taste)
• 250 g sugar
• Cinnamon (to taste)

Instructions

Working time approx. 1 hour; Rest period approx. 6 days 4 hours; Total time approx. 6 days 5 hours

simple, you need large containers

If the sloes were harvested before the first frost, they should be frozen for another night or two; their flavor will no longer be bitter and the fruity note will be even more pronounced. Sort the sloes, wash them, drain them, and place them in a large bowl. Bring the water to a boil, pour them over the sloes, and let them steep, covered, for 24 hours. After 24 hours, strain the water, collect it, bring it back to a boil, and pour it over the sloes again, letting it steep overnight. Repeat this process four to seven times; the more often, the more intense the flavor. On the last day, strain, discard the sloes, bring the juice to a boil, stir in the sugar, and, if desired, season with lemon and cinnamon (half a teaspoon of cinnamon is plenty for a Christmassy taste). Then pour the juice while still hot into hot, rinsed bottles. The juice will keep in the cellar for several years. You can also omit the lemon and cinnamon, or add it to the glass when drinking. Pure or diluted with water, the juice tastes delicious, has many vitamins and is therefore healthy.