For 2 people
Remove the flesh from the sloes, leaving only the pits.
Break the pits and place them in a jar filled with brandy.
Leave to macerate for 2 months.
After two months, filter the mixture to recover the pits.
In a saucepan, boil 20 cl of water and sugar, then add the kernels and simmer for 4 minutes.
Let the syrup cool before adding it to the sloe brandy.
Pour the mixture into the bottle.
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