Ingredients
- 1 750-ml bottle chilled dry Spanish rosé
- ½ 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
About 8 servings
Preparation
- Combine the rosé, 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.
Dining and Cooking