1 750-ml bottle chilled dry Spanish rosé
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 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.