Vin d’Orange

A luxury when things are “normal”, time is one resource many of us are swimming in these days. We wanted to take advantage of it and work on a project that is only improved over time. This slightly sweet, slightly bitter fortified wine, traditionally made in Provence, is the perfect treat in warm weather — served in small glasses over ice, with an orange slice.

We love this version, made by #propastry student Anne and inspired by pastry chef and author David Lebovitz.

Photo: Anne Cullen

Ingredients

• 750 ml rosé wine (it can be inexpensive, just not too sweet)
• ½ cup vodka
• ½ cup sugar
• ½ vanilla bean, split lengthwise (you can substitute vanilla paste)
• 1 cinnamon stick
• 2 navel oranges, quartered
• 1 lemon, quartered

Instructions

1. Combine all ingredients in a large jar
2. Cover and let stand in a cool, dark place for up to 2 weeks, shaking every few days
3. Strain through cheesecloth and funnel into glass bottles
4. Cork and refrigerate for up to 1 year

Recipe from David Lebovitz, Ready for Dessert