Frost and snow lately has finally softened the sloes on blackthorns in Teesdale and Weardale and there's a real temptation to taste a ripe one - a temptation to be resisted. I did once - and only once - and it was so breathtakingly sour that I'll never do it again. There's only one way to consume these - as sloe gin, marinaded in gin and sugar for a few months.
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