4 bottles rosé wine (preferably Provençal)
2 cups grappa
6 valencia oranges, halved
3 lemons, halved
1 vanilla bean, split
2 cups sugar
In a 2 gallon or larger glass jar, combine all ingredients. Stir well to dissolve sugar.
Leave in a cool, dark place with a lid set lightly on top for 40 days, shaking gently once a day. Strain through a funnel lined with cheesecloth into clean, dry wine bottles. Seal with corks and refrigerate for up to a year.
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