Makes six 750-ml bottles
- 5 liters crisp, bright rosé
- 1 liter vodka
- 1 1/2 pounds organic cane sugar
- 2 vanilla beans, split
- 12 Seville oranges
- 1 orange
- 1 lemon
- Rinse the citrus and cut into quarters. (Be careful not to squeeze the juice from the fruit as the juice will make the final Vin d’Orange cloudy.)
- Place everything in a large glass jar with a lid. Stir to dissolve the sugar, then cover and store in a cool space for 40 days.
- Check on the mixture every few days, adjusting the sugar if necessary, and pulling out a few pieces of orange if it’s getting too bitter.
- After 40 days, remove the solids and strain through cheesecloth into a large measuring cup and then pour into the bottles, being careful not to add any of the sediment from the bottom of the jar.
- If the bottles are corked, the Vin d’Orange can be stored at room temperature. If it is in an unsealed bottle, it will keep in the refrigerator for up to a year. Serve chilled, poured over two or three ice cubes, with a twist of orange or lemon.