Sangria with orange, aperol and rosemary

Ingredients:

• 1 cup orange liqueur, such as Clement Creole Shrubb
• 1 cup of sparkling water
• 0.5 cups of Aperol
• 1/3 cup loosely packed fresh rosemary leaves
• 1 bottle (750 ml) Chardonnay or other full-bodied white wine
• 1.5 cups orange juice (from about 6 oranges)
• 2 oranges, halved lengthwise and cut into 0.5cm wide slices.

Preparation:

1. Combine the Aperol and rosemary in a 3-liter pitcher and mash the rosemary with a wooden spoon for 1 minute. Add the wine, juice, liqueur, and sparkling water and stir. Add the oranges and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours or overnight.
2. For serving, fill 8 glasses halfway with ice, then pour sangria into each glass, adding oranges and rosemary.