Buzz
Citrus season brings an abundance of fruit, and many West Coasters are familiar with the delight of having plenty to share. While others might not experience this issue, it's still easy to grab great deals on citrus fruits even as the season ends. During my time in Oakland, California, I remember when local icon Samin Nosrat shared a post about Vin D’orange, a drink she blogged about long ago, just as I had stumbled upon a case of barely drinkable local wine and a big bag of Meyer lemons and oranges.
Vin D’orange is so delicious that I ended up making it repeatedly, using fruits from backyard trees that neighbors generously gave me. Now that I’m finishing winter in NYC, I find myself nostalgic for the informal citrus-sharing culture of California, which changed my culinary approach for the better. Any leftover fruit or wine went straight into a jar to create Vin D’orange— an enjoyable and sustainable hobby with a limoncello-like payoff.
Unlike the strong and sometimes overwhelming flavor of limoncello, this light drink is perfect because it's easy to make (as long as you have the ingredients), and incredibly drinkable. Limoncello or Orangecello require more effort in comparison, as they demand zesting, which is completely unnecessary for this simple, peel-free creation.
The Fundamentals
You can begin today by using a simple formula: two bottles of wine to every six medium (or four large) oranges. While the process takes 40 days to reach its peak (how fitting), all you need besides the fruit and wine are sugar, vodka (or another strong spirit), and patience.
To prepare your new favorite springtime beverage, first dissolve ½ cup of sugar into the wine and add ⅔ cup of vodka. Next, wash and chop the oranges into quarters, then place them in several large jars and pour the wine mixture over them. For extra mold prevention, you can place a Ziploc bag on top, filling it with water to keep the fruit submerged, though if the wine covers it all, that’s fine too.
Let it steep for 30-40 days, then strain and refrigerate. Though Nosrat's recipe uses bitter Seville oranges, they’re not always readily available, so feel free to use whatever oranges you can find. Her blog also offers further tips for adjusting the flavor to your liking, though I never bothered to check mine and it turned out just fine.
Additional Tips for Reducing Waste
Some people might be skeptical about infusing wine, despite it being a time-honored Spanish aperitif. But here’s the real secret: use this recipe to salvage wine you didn’t enjoy, and feel free to experiment with different combinations. I managed to repurpose an entire case of wine I wasn’t fond of, which was certainly a better option than letting it go to waste.
When it comes to quantity, bigger is better. Stocking up on both fruits and wine when they’re on sale is the most budget-friendly way to make this, especially if you’re not regularly gifted bushels of oranges or cases of homemade wine. Boxed wines are perfect for this, as you can buy up to three liters at a time. With two boxes and a bag of fruit, you’ll end up with around half a five-gallon bucket’s worth, which yields about eight bottles of the final product.
Make It Your Own
This recipe is incredibly versatile. I’ve made it with grapefruit, kumquats, limes, and Meyer lemons, and even substituted grappa as the fortifier with amazing results every time. If you live near a store that offers unique produce and want to get fancy, you can add exotic citrus like Buddha’s hand or some fresh herbs to elevate the flavor.
Try making one batch with rosé and another with Pinot Grigio. I’ve even used the leftover bottle of Prosecco from the night before, just because it was there, and it turned out fantastic. This recipe is very adaptable; as long as you add sugar and fortify it, you can drink it no matter how it tastes. You can fortify with almost anything, but remember that the flavor will come through in the final result. So unless you're certain you want the taste of gin, whiskey, or rum, stick with a neutral spirit.
If you're not in a citrus-heavy mood, the closest store-bought alternative to this homemade creation would be Mommenpop's selection of citrus aperitifs. They capture the delightful, mixable essence of the homemade version, offering several citrus-inspired profiles to explore for those who don’t have fresh citrus fruits readily available.
Another option to personalize this drink: serve it in ways that suit your taste. While it's perfectly enjoyable served cold and neat, it also shines in a spritz, a Negroni, or just with a splash of soda. Your own take on it could make a fantastic party favor, a signature cocktail for a special event, or even a fun family project to make use of your garden's bounty if you're fortunate enough to live in one of those ideal regions.
