Monday, March 14, 2016

Vin de Pamplemousse

This is quick little post I wanted to document while there's still time.
It's an infused wine (like vin de pêche - and both wines are made seasonally for obvious reasons) made with winter citrus fruit, namely zesty grapefruit, that will be very refreshing when it gets a bit warmer outside.
Since not all citrus is easy to find year round, I thought I'd better post this while everything is available.
Of course, while I'm able to put it together right now, it's not ready to drink for over a month. Everything needs to infuse and perhaps ferment a bit.

I can promise the scent is intoxicating.
(It's not the vodka, I promise that, too- it's all that fruit.)

It'll be nice as an aperitif...

I can honestly say this is 100% not my recipe. It belongs to Heidi Swanson of 101cookbooks.
The recipe is in her beautiful book Near & Far, however, I also found the recipe posted online- so I figure I can safely and honestly direct to that location for your benefit.

This is the first time I'm making it, so I'm not tweaking it.
The problem is that by the time it's finished, it'll be too late to gather the ingredients- so if there's any interest at all in something like this, now is the time to make it.

Please be attentive, if possible, to purchasing organically grown fruit in this instance. Obviously, citrus fruit is sprayed and the chemicals are absorbed by the skin. You're using the whole fruit here, including the peel. At the very least, and certainly for all the fruit you end up using, please wash with soap and warm water.

I'll start by giving you a shopping list:

3 Ruby Red grapefruits
2 blood oranges
2 lemons
1 Cara Cara orange
vanilla bean
cane sugar
4, 750 ml bottles of rosé wine

If you don't have the book, the recipe can be found here.

Now just to wait.
I'll look forward to a sip in April.

1 comment:

  1. One thing, I did end up adding a whole vanilla bean (in two halves) instead of the single half called for in the recipe. The other half went in today after a good stir. There will obviously be SOME bitterness in the finished product with all that pith. I figure that extra piece of vanilla will mellow things out a bit more.