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.
This year I decided to preserve my favorite native fruit by making cordial, shrub, and drunken berries. These recipes can also be made with blueberries or other fruits. There's a berry kamikaze cocktail recipe too!