Vin d’Orange: The Finished Product
Awhile back I told you about the beginning of my first endeavor in house-made liquer. After a month in the cellar and several days for gravity to work its magic with filtration (rushing makes it cloud), we now have several bottles of a surprisingly strong pink liquer. It’s sweeter than I’d like. I wasn’t sure how much sugar to cut when using tart tangerines in place of bitter oranges; the anwer is more than 50 grams. Still, it’s pretty and refreshing and oh so gratifyingly home-made.
Teich.Net :: All In » Hunting and Gathering said,
July 16, 2006 @ 3:41 pm
[...] My mom is still busy in the gardens and kitchen today, though she has less to work with this year after a violent hail storm pummeled Boulder for a full 20 minutes a few weeks ago. I’ve always been an active cook too, but my gardening and food preserving have always been limited by gophers and deer and time and space. Finally this year though, my small garden is flourishing, not just with things to eat today, but with food and drink to carry us through to next season. My parents are so proud. [...]
Ben M Buck said,
November 22, 2006 @ 10:27 am
What quantity of Vin d’orange did you end up with?…have you tried using white wine instead of rose ?
Olivia said,
November 22, 2006 @ 1:25 pm
We ended up with something around 3 liters from what I remember — by now we have drunk or given away most of it. I haven’t tried making it with white wine (this has so far been my only batch), but I imagine a bright, minerally white would work just fine, though you’ll miss the rosy color.