SUNSET SANGRIA

SUNSET SANGRIA 1 (750 milliliter) bottle rose wine 1 cup pineapple juice 1/2 cup vodka 1/4 cup triple sec 1/2 cup simple syrup 1 orange, sliced into rounds 1 lemon, sliced into rounds 1 lime, sliced into rounds 1 (6 ounce) container fresh raspberries Combine wine, pineapple juice, vodka, triple sec, and simple syrup in a large bowl or pitcher. Refrigerate until chilled, about 1 hour. Stir the oranges, lemons, limes, and raspberries into the chilled sangria at least 30 minutes before serving. The longer the fruit marinates the better. Serve over ice.