Remove the seeds from the sloes and grind them in a mortar or possibly with a hand blender. The puree in a stoneware vessel form, pour red wine and add the spices. all together infuse 3 days.
Then filter, boil briefly and cool. Mix in the honey at a heat of 40 degrees. After cooling, add the spirit of wine, fill into bottles and close tightly. Store in a cool and dark place.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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