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(, Sun 1 Apr 2001, 1:00)
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I have read that if you leave them in for more than 6 months it can go bitter.
(, Mon 14 Nov 2011, 16:29, Reply)
Also remember to pierce each sloe - helps get the most flavour out of them.
(, Mon 14 Nov 2011, 16:32, Reply)
it was sweet and unctous and utterly moorish*
*I may be calling it arab here, not sure
(, Mon 14 Nov 2011, 16:33, Reply)
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