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
- Combine the rose, liqueur and orange and lime juices in a large pitcher.
- Stir well, then add about 20 ice cubes.
- 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)