This is a pleasant apéritif, best appreciated while lazing in the pre-dinner evening sunshine. Use thin-skinned oranges with as little pith as possible, or else the drink may be too bitter.
- 1 kg untreated (organic) oranges
- 3 bottles dry white wine
- up to 250 g granulated sugar
- 5 cl white rum (or eau de vie de fruits if you can get it)
Wash and wipe the oranges, and cut them into quarters. Put them in a large airtight jar, cover completely with white wine, and close the jar. Leave to marinate for a week in a warm room, defined here as the warmer the better, or – best of all – in full sunshine, giving the jar an occasional shake.
Pour the contents of the jar into a large saucepan. Add sugar to taste and heat over a low flame. Do not boil. Mix well, and remove from the heat as soon as the mixture starts to simmer. Add the rum, filter, and bottle. Wait until completely cooled before corking.
Wait at least another week before tasting. So if you want to drink it for a particular occasion, don’t forget to make it a minimum of 2 weeks in advance.