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Vin d’Orange

A Provençal aperitif traditionally made with bitter Seville oranges, vin d’orange is a cinch to prepare with relatively few ingredients. In his book, Ready for Dessert, David Lebovitz offers two equally delicious recipes—one that highlights the more customary Seville oranges (and is featured in the November/December 2010 issue of Imbibe), and this one, which calls for common navels.

750 ml. rosé wine
1/2 cup vodka
1/2 cup sugar
1/2 vanilla bean, split lengthwise
1 cinnamon stick
2 navel oranges, quartered
1 lemon, quartered
Tools: large glass jar with lid

Combine all ingredients in a large glass jar, cover and let stand in a cool, dark place for up to two weeks shaking every few days. Strain through cheesecloth and funnel into clean glass bottles. Cork and refrigerate for up to one year.

David Lebovitz, Ready for Dessert (Ten Speed Press, 2010)

 

RELATED CONTENT

Check out the Nov/Dec 2010 issue for a traditional Vin d'Orange recipe using Seville oranges.

 

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