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

    1. 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