Source: Martha Stewart Weddings, Spring 2010
- 2 cups dry rose wine
- 1/2 cup sugar
- 2 strips lemon zest, plus 2 teaspoons fresh lemon juice
- 1 vanilla bean, seeds scraped
- 1 1/2 cups water
Bring wine, sugar, lemon zest, vanilla bean and seeds, and the water to a simmer in a medium pan over high heat. Cook until reduced by about 3/4, about 20 minutes. Pour through a sieve, and discard zest and bean. Let syrup cool to room temperature, add lemon juice, then refrigerate until ready to serve.