Sangria (Viking River)

1 lg orange, peeled, segmented and cut in half

1 C (151 g) strawberries, hulled and quartered

1 C (155 g) seedless green grapes, cut in half

1 (750 ml) bottle rosé wine

⅓ C (89 ml) Cointreau or other orange-flavored liqueur

Juice of 1 lemon

Combine all ingredients in a large pitcher and refrigerate for three hours. Serve in wine glasses or large tumblers over ice.