Home > Cocktail recipes > Le vin d’orange

Le vin d’orange

Name: Le vin d’orange
Yield: Makes about 1litre
Cuisine: French recipes
Ingredients: 3 large juicy oranges (see tip); Juice 1 lemon (see tip); 200g granulated sugar; 750ml pale rosé wine; 150ml vodka or eau de vie; 1 vanilla pod, split and scraped

Published: 20 Nov 14
Updated: 18 Mar 24

This orange wine is a vibrant combination of fresh oranges, rosé wine, vodka and vanilla. It makes a lovely homemade gift.

Easy
November 2014

Test kitchen approved

Makes about 1litre
Hands-on time 15 mins, plus infusing

This orange wine is a vibrant combination of fresh oranges, rosé wine, vodka and vanilla. It makes a lovely homemade gift.

Nutrition: per serving

Calories: 109kcals
Fat: 0g (0g saturated)
Protein: 0.4g
Carbohydrates: 15.5g (15.5g sugars)
Fibre: 0.8g
Salt: trace

Per 100ml

Save recipe

Save

Save recipe Print

Rate

Ingredients

3 large juicy oranges (see tip)
Juice 1 lemon (see tip)
200g granulated sugar
750ml pale rosé wine
150ml vodka or eau de vie
1 vanilla pod, split and scraped

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Blanch the unpeeled oranges in a large pan of boiling water for 3 minutes to kill off the natural yeasts on the surface of the peel that might cause fermentation. Drain.
Halve the oranges and squeeze the juice into a large sealable jar or large bowl, then add the peel and the rest of the ingredients. Seal the jar or cover the bowl with a double layer of cling film, then leave to infuse for at least a month.
Strain through a muslin-lined sieve into a large jug. Decant into sterilised bottles (see Know-how), then seal and label.

Recipe from November 2014 Issue

Nutrition

Per 100ml

Nutrition: per serving

Calories: 109kcals
Fat: 0g (0g saturated)
Protein: 0.4g
Carbohydrates: 15.5g (15.5g sugars)
Fibre: 0.8g
Salt: trace

delicious. tips

This Provençal aperitif is traditionally made with bitter seville oranges. If you’re using those, omit the lemon juice.

The vin d’orange will keep pretty much indefinitely – as long as you can resist the temptation to guzzle it.
Make this at least a month before Christmas, so it has time to infuse.
To sterilise jars, wash in hot soapy water, rinse, then dry in an oven heated to 150°C/fan130°C/gas 2. Or run through a dishwasher on its hottest setting.