Farmersgirl Kitchen

How to make Sloe Cordial

Sloe Gin is very popular, but I’ve made it in the past and it just lurks in my drinks cabinet and ends up getting thrown out.  So this year I decided to make Sloe Cordial a non-alcoholic cordial that can be topped up either with alcohol i.e. Gin, Vodka, Prosecco, dry white wine or with non-alcholic mixers like tonic water, soda water or lemonade.

I froze my sloes after picking, mainly because I didn’t have time to make the sloe cordial, but the freezing also helps break down the sloes and mimics the frost you are supposed to have had before picking them.  I was rather pleased that I had because I was contacted by Pattesons Glass with the offer of some jars or bottles to review.  I decided to go for the bottles and make some gifts for Christmas.

Pattesons have a fantastic range of glass bottles and jars which are ideal for those of us obsessed with keen on preserving in all it’s forms, they are also great for styling in food photography and I’m sure you will be seeing more of these bottles in future posts.   Jars are not too difficult to get hold of, but a great range of interesting bottles like the ones in the photograph above are much less widely available.   I have plans for some flavoured vinegar for the larger bottles.  The only drawback with these bottles is that they are only available in fairly large quantities.  You can order a sample set of three different bottles or jars for £10.  If you want to order bottles, then you may wish to get together with a group of friends and share the bottles between you, as 50 is the minimum order.  Pattesons also sell Le Parfait jars in smaller quantities which are ideal for preserving.

How to make sloe cordial

Sloe Cordial

1kg Sloes
1 litre water
Juice of 1 lemon
Granulated Sugar (80g per 100ml liquid)

1. Bring the sloes, water and lemon juice to the boil and simmer for 5 minutes.
2. Break up the cooked sloes with a wooden spoon or potato masher, don’t bother about the stones as they will be sieved out later.
3. Simmer for a further 10 minutes.
4. Pour the mixture through a sieve.  If you want your cordial to be clear you should line your sieve with a muslin and don’t push the pulp through.  I didn’t do that and although the cordial is perfectly fine it isn’t clear.
5. Clean the pan and pour the juice back in, add the sugar and heat gently until the sugar has dissolved.
6. Bring to the boil an simmer for another 10 minutes.  Cool and bottle in sterilised bottles.

To drink, add 10 parts water to one part cordial. 

 I received a range of glass bottles from Patteson’s Glass, I was not paid for this review and all opinions are my own.


  1. Leave a Reply

    Stuart Vettese
    November 25, 2013

    Love the idea of Sloe cordial Janice. As a fan of sloe gin, this would be delicious I'm sure!

  2. Leave a Reply

    November 25, 2013

    Lovely idea and recipe too Janice I shall look forward very much to Santa bringing me a bottle, cheers!

  3. Leave a Reply

    Deena Kakaya
    November 25, 2013

    What a wonderful idea, gorgeous colour too! I'm sure we would guzzle lots of it down too x

  4. Leave a Reply

    November 29, 2013

    Your bottles look so pretty Janice and the colour of the sloe syrup is wonderful. Such a good idea to make this. Sadly I didn't get to pick any this year, so no sloe gin or even syrup for me.

  5. Leave a Reply

    February 13, 2015

    This is a must have!!! I made the cordial last night from sloes picked and frozen last autumn, and from a kilo I had a little over one litre of gorgeously deep coloured very fruity and strong cordial.

    Thank you Janice for sharing this receipe.

    • Leave a Reply

      May 8, 2015

      Must try this can you substitute honey for the sugar, and how long will the sloe cordial keep?

    • Leave a Reply

      May 10, 2015

      I'm not sure about with honey, but the batch I made was still good after a year, kept in a dark cupboard.

  6. Leave a Reply

    Sheila Reeves
    October 14, 2017

    Think I might try this this autumn, have made Sloe gin but think I’d get more use from this

    • Leave a Reply

      Janice Pattie
      October 14, 2017

      It is a really useful cordial.

  7. Leave a Reply

    fred gannett
    November 22, 2017

    Thanks for the receipt – just one query about the sugar –
    Granulated Sugar (80g per 100ml liquid) which I make to be 800g per Kg of liquid
    That a staggering 80% of a whole kilo of sugar for 1 litre of juice. 2 lb of sugar !!
    Is that correct and necessary ?

    By example “a 500ml bottle of Ribena Blackcurrant ready-to-drink contains 52.6g of sugar” working out at 105.2 g sugar per litre. That 8 times less than this recipe.

    • Leave a Reply

      Janice Pattie
      November 22, 2017

      Hi Fred,
      I know it is a lot of sugar, but sloes are very bitter and the cordial should diluted 10 – 1. It didn’t taste over sweet to me when I made it. I’ve checked a few other recipes and for bitter hedgerow fruits, they often go for equal weight fruits to sugar e.g. 350g fruits, 350g sugar and a litre of water. I can’t guarantee this would work with the sloes, but it might be worth a try if you want to reduce the sugar.

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