Rose Sangria

• 1 750-ml bottle chilled dry Spanish rose
• 1/2 cup orange liqueur
• 1 cup freshly squeezed orange juice
• 2 tablespoons lime juice
• 1 orange, unpeeled, cut into thin rounds
• 4 apricots, pitted and cut into eighths
• 1 pint raspberries

1. Combine the rose, liqueur and orange and lime juices in a large pitcher.
2. Stir well, then add about 20 ice cubes.
3. Add fruit, stir a bit and serve.

orange liqueur, freshly squeezed orange juice, lime juice, orange, raspberries

Taken from cooking.nytimes.com/recipes/1014889 (may not work)