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    Vin D'orange

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    Vin D'orange

    This makes the most exquisite apéritif imaginable, and although it's made with winter oranges, it sings loudly with summery flavours. From experience I've learnt to make several batches, because I'm not the only one who likes it. La Chapelle 2005 Côtes du Rhône Rosé (bin 45412; £5.49) works well, but any fruity, preferably strawberry-scented, blush wine will work.

    • Preparation time: 15 minutes, plus 6-8 weeks chilling
    • Total time: 8 weeks 60 minutes


    • 1.5 litres Rosé wine
    • 250ml vodka
    • 100ml dark rum
    • 1 vanilla pod, split
    • 400g caster sugar
    • 5 Seville oranges, sliced
    • 1 lemon, unwaxed, sliced


    1. Pour the wine, vodka and rum into a large bowl. Stir in the seeds from the vanilla pod, the pod itself and the sugar. Add the orange and lemon slices.
    2. Transfer to a couple of air-tight jars, making sure the fruit is evenly distributed between the two. Refrigerate for 6–8 weeks. Pour the liqueur through a muslin-lined sieve and store in clean, sterilised bottles. Serve chilled from the fridge.

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