Have you ever heard of sloe port? It’s a truly sensational drink that you can make at home!
This homemade sloe port recipe is something very special.
Why you’ll love this recipe
- It’s so easy to make – all the work is in the waiting
- You can forage for your own sloe! Not only will you save money on ingredients, but it’s all the more satisfying knowing that you’ve not only made your own sloe port, but collected the sloe berries too
- Sloe port makes a wonderful alternative to making sloe gin
- It’s also a great way to use up sloe berries used for making sloe gin
Equipment needed to make this recipe
There are a few important kitchen items you’ll need before making this sloe port recipe.
- 1.5L clip top preserve jar – otherwise known as a Kilner jar, this is the best way to store your sloe port
- Muslin and sieve – a muslin and sieve are both essential for staining your sloe port
- Labels – don’t forget to label your homemade sloe port!
How to make sloe port
How to drink sloe port
Straight
Just serve your sloe port straight at room temperature for a warm soothing drink.
Chilled
Chill slightly, either in the fridge or by serving it on ice.
Sloe port with tonic
Serve with equal party sloe port and tonic, with a fruit garnish.
With a cheeseboard
Serve with your favourite cheeses for a delicious combination! Try a blue cheese like stilton, which will really highlight the berry flavours of the port. If you’re enjoying it around the festive season, serve with a mince pie for added merriment.
Substitutions for this recipe
- You can use bullaces or plums in place of sloe berries. You can even use leftover damsons used from making damson gin
- You can replace wine and brandy with gin or vodka if you prefer making sloe gin or vodka
Top Tip
You can reuse sloe berries used for making sloe gin in this recipe.
Where can I find sloe berries?
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.
When is the best time to pick sloe berries?
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.
What does sloe port taste like?
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!
What wine should I use to make sloe port?
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!
What brandy should I use?
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.
Can I use actual port in this recipe?
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.
What can you do with leftover sloe berries?
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!
Other drinks recipes
If you enjoyed making this sloe port recipe, you’re going to love these:
Sloe Port Recipe
Total Time: 20 minutes
Yield: 13 servings 1x
Diet: Vegan
Description
My homemade Sloe Port is a simple recipe but the results will leave your taste buds tingling. Do you have the patience?
- 450g (1lb) sloes
- 750ml (3 cups) red wine
- 100g (½ cup) caster sugar
- 200ml (¾ cup) brandy
Instructions
- Tip the sloes, wine and sugar in a 1.5 liter airtight glass jar.
- Store the jar in a dark place and give it a shake every now and then in order to dissolve the sugar.
- After 3 weeks, pour in the brandy.
- Give it a shake and let it steep for at least 3 months but no longer than 1 year.
- Strain the sloes. If you used them for the first time, you can reuse them in another recipe. Otherwise discard them.
- Bottle the sloe port and have some whenever you see fit. Enjoy!
Notes
- Here’s a little secret. You can reuse sloes once for another recipe like this one. E.g. If you’ve made Sloe Gin, you can drain the sloe and use it in this recipe. Afterwards, you will need to discard them.
- In this recipe, you can use freshly picked sloes or reuse them from a previous recipe. If opting for the former, make sure the berries are cleaned, blemished ones discarded and stems picked out.
- Any type of red wine will do, even the cheap stuff.
- Prep Time: 20 minutes
- Category: Drink
- Method: Steep
- Cuisine: British
Keywords: sloe port, sloe port recipe, homemade port recipe, how to make port, how to make sloe port, sloe recipe, sloe drink recipe
