Vin de pamplemousse from Near & Far: Recipes Inspired by Home and Travel (page 264) by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okmosa on March 25, 2018

    I’ve never had #vindepamplemousse but I just love citrus, especially grapefruit and lemons, and have been known to like a little sangria. I first saw Heidi Swanson’s recipe, but did a little more searching for a traditional recipe. I went back to Heidi’s recipe because the quantity was more realistic (others were 5 liters of wine) with a few modifications. The only crock I could think to use was a beverage dispenser (didn’t want to use plastic) which I could not tip upside down, so I dissolved the evaporated cane sugar in the vodka before mixing all together. I used the suggested fruit but noted for the next time that other recipes did not use blood oranges (love them!) and used more lemons (next time!). All other recipes called for dry white wine not rosé, preferably Sancerre or from the Loire valley. I didn’t want to break the bank so I used an (inexpensive) dry white wine the helpful staff at the liquor store suggested. I’m stirring it every night and can not wait until it’s ready.

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