Sloes are so common there that to this day, many Brits harvest them from the wild and make their own sloe gin at home. It seems that sloe berries are especially subject to misnomers, as not only ...

Making sloe gin is slow but not laborious. There's no cooking required, just patience as the sloes steep in the gin. Sloes are too bitter and sour to eat raw, but taste superb when preserved.

I am an expert in sloe economy', he says, 'sloes are now the most profitable crop on the farm.' But profiting from the blackthorn's olive-sized fruit carries a hefty price. 'There is no other option ...

Making sloe gin is slow but not laborious. There's no cooking required, just patience as the sloes steep in the gin. Prick the tough skin of the sloes all over with a clean needle and put in a ...