Vin de Pamplemousse

2 white grapefruit4 red grapefruit

3 Meyer lemons

1 vanilla bean, split

6 - 750 ml bottles of decent white wine (I used sauvignon blanc)

3 c. vodka

1-1/2 c. sugar

Select grapefruit that smell fragrant and floral when skin is lightly scratched. Wash all fruit and slice into 1/2-inch-thick rounds. Combine all ingredients in a nonreactive container and stir well to dissolve sugar. Cover the container and store it in a cool, dark place (I used our basement) or in the refrigerator for 1 month. Check weekly or thereabouts, stirring. Taste and adjust to suit your taste, adding more sugar if it seems too sour, or adding more fruit and wine if it seems too sweet.

At the end of the month, check to make sure it needs no further adjustment, and then filter carefully through a couple of layers of cheesecloth. It will continue to drop some sediment for a while, so let it sit for a week and then decant off the top if you don't want that in your bottles.

Notes: I’ve made a third of a recipe of this.

Rick