Italian Spritz Punch

• 16 ounces Galliano (Italian herbal liqueur)
• One 750-ml bottle Aperol (bitter orange Italian aperitif)
• Three 750-ml bottles chilled Prosecco
• Ice, preferably 1 large block
• 2 sliced oranges, 2 sliced lemons and 1/2 pint raspberries, for garnish

1. In a punch bowl, combine the Galliano and Aperol and refrigerate until chilled, about 4 hours.
2. Gently stir in the Prosecco.
3. Add the ice and garnish with the oranges, lemons and raspberries.

galliano, block, oranges

Taken from www.foodandwine.com/recipes/italian-spritz-punch (may not work)