Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
As most foraged food is either unpalatable, bitter, or tastes ‘a bit like spinach’, our advice to you is to smother it with refined sugar and alcohol and transform it into a cheeky little apéritif and/or digestif. First up, Sloe gin.
Recipes for three liqueurs using sloes: Sloe gin, bargnolino and pacharàn.
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